Eggs Benedict Recipe

Directions

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until smooth. Stir in cayenne pepper. Remove from heat and keep warm.

2. 2

   Poach the Eggs

   Fill a large pot with water and bring it to a simmer. Add white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

3. 3

   Cook the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon until it is heated through, about 2-3 minutes on each side.

4. 4

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.