Eggs Benedict
Toasted English muffins topped with Canadian bacon, poached eggs, and a luxuriously creamy hollandaise sauce.
Ingredients
- ½ cup 1 stick unsalted butter, melted
- 4 large egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 4 English muffins split in half
- 8 slices Canadian bacon
- 4 large eggs
Instructions
Make the Hollandaise sauce:
- Set a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water).
- Put the egg yolks, lemon juice, salt, and cayenne pepper in the bowl, and whisk them constantly as they heat gently.
- Slowly drizzle in the melted butter while whisking. Continue whisking until you have a smooth and creamy sauce.
- Remove from heat and set aside, covering to keep warm.
Cook the Canadian bacon and toast the English muffins:
- Grill or pan-fry the Canadian bacon until warm and slightly crispy.
- While that's cooking, toast the English muffins.
Poach the eggs:
- Fill a large skillet with 2-3 inches of water. Add a tablespoon of white vinegar and bring to a gentle simmer.
- Crack one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs.
- Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon.
Assemble the Eggs Benedict:
- On each toasted English muffin half, place a slice or two of Canadian bacon.
- Top with a poached egg.
- Spoon the hollandaise sauce over the eggs. Garnish with a sprinkle of paprika or fresh herbs, if desired.
Notes
- Timing is key: Ideally, you want to have the sauce, Canadian bacon, and toasted English muffins ready just as the eggs finish poaching.
- Perfecting the poached egg: The vinegar helps the egg whites set. Don't let the water boil, or the eggs will break apart.
- Hollandaise troubleshooting: If the sauce is too thin, whisk in a little melted butter. If it's too thick, whisk in a bit of warm water.