Eggs Benedict Recipe
Poached eggs with Canadian bacon and hollandaise sauce on an English muffin.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide each egg into the center. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
For the Canadian Bacon
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly browned.
For the Hollandaise Sauce
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
Create the Sauce
Place the bowl over a pot of simmering water (double boiler). Continuously whisk the mixture while slowly drizzling in the melted butter until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.
For Assembly
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Top generously with hollandaise sauce and sprinkle with chopped fresh chives.