Eggs Benedict Recipe

Inspired by Vintage 423

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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Eggs Benedict Ingredients

2 pieces English muffins

4 slices Canadian bacon

4 pieces Eggs

1 cup Butter

3 pieces Egg yolks

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp White pepper

1 tbs Chives

4 cups Water

1 tbs Vinegar

Method

Directions for Eggs Benedict

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with white pepper and keep warm.

Poach the Eggs

In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach eggs for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Cook the Canadian Bacon

In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side.

Toast the English Muffins

While the bacon is cooking, split the English muffins and toast until golden brown.

Assemble the Eggs Benedict

On each toasted muffin half, layer the Canadian bacon, followed by a poached egg. Drizzle hollandaise sauce generously over the top and garnish with chives. Serve immediately.