Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching the Eggs
- 1
Prepare the Water
In a large pot, fill it with water and bring it to a gentle simmer. Add the vinegar to the water.
- 2
Poach the Eggs
Crack one egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat until it is fully melted and just starting to bubble. Remove from heat.
- 4
Blend the Ingredients
In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low speed until combined.
- 5
Emulsify the Sauce
With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes creamy. Adjust seasoning to taste.
Assembly
- 6
Prepare the Muffins and Bacon
Toast the English muffins until golden brown. In a skillet, cook the Canadian bacon over medium heat until heated through.
- 7
