Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon, topped with hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully liquefied. Remove from heat and set aside.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 3
- 4
Add Melted Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
- 5
Keep Warm
Remove from heat and keep warm until ready to serve.
Cooking the Eggs Benedict
- 6
Prepare the Water
In a large pot, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer.
- 7
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- 8
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 9
Heat the Canadian Bacon
In a skillet over medium heat, warm the Canadian bacon slices for about 1-2 minutes on each side until heated through.
- 10
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce.
- 11
Serve
Serve immediately while hot, optionally garnishing with extra cayenne pepper or fresh herbs.