Classic Eggs Benedict Recipe
Make Classic Eggs Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until the mixture is pale and thick. Gradually add melted butter while continuing to whisk until the sauce thickens. Season with salt and black pepper to taste. Set aside.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer and add white vinegar. Crack eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks or longer if you prefer firmer yolks. Remove eggs with a slotted spoon and place on a paper towel to drain.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly browned, about 2-3 minutes on each side.
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with Hollandaise sauce. Sprinkle with paprika and additional black pepper to taste.
