Eggs Benedict Recipe

Directions for Eggs Benedict

1. 1

   Prepare the Hollandaise Sauce

   In a medium bowl, whisk together the egg yolks, lemon juice, and salt until well blended. Place the bowl over a pot of simmering water (double boiler) and slowly add melted butter while whisking continuously until the sauce thickens. Remove from heat and season with black pepper to taste.

2. 2

   Toast the English Muffins

   Cut the English muffins in half and toast them until golden brown. Set aside.

3. 3

   Cook the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned on both sides. Remove from heat.

4. 4

   Poach the Eggs

   Fill a pot with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped chives.