Classic Eggs Benedict Recipe

Time30m

Serves2

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

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Ingredients

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1
Prepare the English Muffins
Cut the English muffins in half. Toast them lightly until golden brown. Set aside.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side. Set aside.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Set aside to cool slightly.
5
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks and lemon juice together until they are light and frothy.
6
Combine Egg Yolks and Butter
Place the bowl over a pot of simmering water (double boiler) and slowly drizzle in the melted butter while whisking continuously until the sauce thickens. This will take about 5 minutes.
7
Season the Sauce
Once the hollandaise sauce has thickened, remove it from the heat. Stir in the salt and cayenne pepper to taste.

8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, then top with a poached egg. Drizzle with the hollandaise sauce and serve immediately.