Classic Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Ingredients for Classic Eggs Benedict
Method
Directions for Preparing Classic Eggs Benedict
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and a few tablespoons of water. Place the bowl over a pot of simmering water, creating a double boiler. Gradually whisk in the melted butter until the sauce thickens. Season with black pepper to taste. Remove from heat and set aside.
Poach the Eggs
In a large pot, bring the water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
Cook the Canadian Bacon
In a skillet, lightly brown the Canadian bacon over medium heat until heated through.
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Pour the hollandaise sauce over the top and sprinkle with additional black pepper if desired.