Eggs Benedict is a classic breakfast or brunch dish consisting of toasted English muffin halves topped with Canadian bacon, poached eggs, and a rich Hollandaise sauce. Perfect for a weekend treat or special occasion.
Preparation time
20min
Cooking time
10min
Ingredients
2 Servings
- 120 grams butter
- 4 slices Canadian bacon
- 1 pinch cayenne pepper
- 3 egg yolks
- 4 eggs
- 2 English muffins
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 1 tablespoon water
Directions
Step 1
Toast the English muffins until golden brown. Set aside.
Step 2
In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides. Set aside.
Step 3
Fill a large saucepan with about 5 cm of water and bring to a simmer. Add a tablespoon of vinegar to help the eggs coagulate.
Step 4
Crack each egg into a small bowl, then gently slide each egg into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
Step 5
To make the Hollandaise sauce, whisk the egg yolks, lemon juice, water, and salt in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Step 6
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Remove from heat and add a pinch of cayenne pepper.
Step 7
To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and then spoon over the Hollandaise sauce. Serve immediately.