Eggs Benedict Recipe
Poached eggs on English muffins with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs
English Muffins
Canadian Bacon
Hollandaise Sauce
Method
Poaching the Eggs
- 1
Prepare the Poaching Water
Fill a medium-sized pot with water and add the white vinegar. Bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the center. Cook for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and place on a paper towel to drain.
Toasting Muffins
- 3
Toast the English Muffins
Slice the English muffins in half and butter each half. Toast in a toaster or under a broiler until golden brown.
Cooking Canadian Bacon
- 4
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy.
Making Hollandaise Sauce
- 5
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted unsalted butter until the sauce is thickened and creamy. Season with salt and cayenne pepper.
Assembling the Dish
- 6
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.