Eggs Benedict Recipe
Two poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Method
Preparation of Hollandaise Sauce
- 1
Prepare the Butter
In a small saucepan, melt the unsalted butter over low heat until it's completely melted and keep warm without boiling.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt. Place this bowl over a pot of simmering water to create a double boiler.
- 3
Combine and Emulsify
Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce thickens and is smooth. Add cayenne pepper to taste.
Cooking the Eggs and Bacon
- 4
Poach the Eggs
Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
- 5
Assembling the Eggs Benedict
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon. Carefully place a poached egg on top of the bacon, then generously spoon the hollandaise sauce over the eggs.
- 8
Serve
Serve immediately, garnished with additional cayenne pepper or fresh herbs if desired.