Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Cook the Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until lightly browned, about 2-3 minutes on each side.
Making Hollandaise Sauce
- 3
Melt Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat.
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
- 5
Combine and Cook
Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly drizzling in the melted butter until the sauce thickens. Add salt and cayenne pepper, and whisk until smooth.
Poaching the Eggs
- 6
Prepare Water
Fill a deep saucepan with water and add white vinegar. Bring to a gentle simmer over medium heat.
- 7
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Cook for about 3-4 minutes or until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.
Assembly
- 8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.