Traditional Eggs Benedict Recipe
(Lunch Only) Soft poached eggs, Canadian bacon and house-made hollandaise on an English muffin.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heat-proof bowl, combine the egg yolks and lemon juice. Whisk together until the mixture is pale and thick.
- 2
Cook the Hollandaise Sauce
Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Gradually add the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and white pepper. Remove from heat and keep warm.
- 3
Poach the Eggs
In a large pot, bring 1 liter of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
- 4
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly browned on both sides, about 2-3 minutes.
- 5
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.
- 6
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped fresh chives.