Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Serving
Method
Preparing the Poached Eggs
- 1
Boil Water
In a medium saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
Cooking the Canadian Bacon
- 3
Brown the Bacon
In a skillet, melt 1 tablespoon of butter over medium heat. Add the Canadian bacon slices and cook for about 2 minutes on each side, or until they are nicely browned. Remove from heat and set aside.
Making the Hollandaise Sauce
- 4
Prepare the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
- 6
Combine Ingredients
While whisking constantly, slowly drizzle in the melted butter until the sauce is smooth and creamy. Season with 1 teaspoon of salt and a pinch of cayenne pepper. Keep warm.