Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is thick and pale.
- 3
- 4
- 5
Season
Add a pinch of cayenne pepper and adjust seasoning to taste. Keep the sauce warm until ready to serve.
Poaching the Eggs and Preparing the Canadian Bacon
- 6
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 8
Cook the Canadian Bacon
In a skillet over medium heat, place the Canadian bacon slices. Cook for about 2-3 minutes on each side until heated through and slightly browned.
Assembling the Eggs Benedict
- 9
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 10
Layer the Ingredients
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 11
Add the Hollandaise Sauce
Generously spoon the warm hollandaise sauce over the poached eggs.
- 12
Serve Immediately
Serve the Eggs Benedict hot, garnished with additional cayenne pepper if desired.