Eggs Benedict* Recipe
Perfectly poached eggs on an English muffin with Canadian bacon and Hollandaise sauce.
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Ingredients
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Ingredients for Eggs Benedict
Method
Instructions for Preparing Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks and lemon juice until thick. Place the bowl over a pot of simmering water (double boiler) and gradually add melted butter, whisking constantly until the sauce is thickened. Season with salt and white pepper. Remove from heat and keep warm.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly crispy, about 2-3 minutes per side. Set aside.
- 3
Poach the Eggs
In a large pot, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Carefully remove the eggs with a slotted spoon and place on a paper towel to drain.
- 4
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 5
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with Hollandaise sauce and serve immediately.
