Traditional Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, hollandaise sauce

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Ingredients

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1
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until lightly browned, about 2-3 minutes per side. Remove from the skillet and keep warm.
2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
3
Poach the Eggs
Fill a saucepan with water and bring it to a simmer. Crack each egg into a small bowl and gently slide each one into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Remove with a slotted spoon and drain on a paper towel.

4
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
5
Prepare the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thick.
6
Combine Ingredients
Slowly drizzle in the melted butter while continuously whisking the egg yolk mixture. Whisk until the sauce is thickened. If too thick, you can add a teaspoon of warm water to thin it out.
7
Season the Sauce
Add a pinch of salt and cayenne pepper to taste, whisking to combine.

8
Build the Benedict
On each toasted half of the English muffin, place a slice of Canadian bacon, followed by a poached egg. Generously drizzle with hollandaise sauce.
9
Serve Immediately
Serve the Eggs Benedict immediately, garnished with fresh herbs if desired.