Eggs Benedict Recipe
Two poached eggs and Canadian bacon served over a toasted English muffin, topped with Hollandaise.
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Ingredients
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Eggs Benedict Ingredients
Method
Instructions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with salt and black pepper. Keep warm.
- 2
Poach the Eggs
Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned, about 2-3 minutes on each side.
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Dish
On each toasted English muffin half, layer a slice of Canadian bacon, top with a poached egg, and drizzle with Hollandaise sauce. Season with additional black pepper if desired.
