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Close up image of Eggs Benedict on a white plate

Eggs Benedict Recipe | How To Make Eggs Benedict

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 709kcal
Author: AshleyThompson
Calories: 709kcal | Carbohydrates: 28g | Protein: 19g | Fat: 58g | Fiber: 2g | Sugar: 1g

Ingredients

For The Eggs Benedict

  • 2 slices Canadian Bacon
  • 2 Eggs
  • 2 English Muffins

For The Hollandaise

Instructions

  • Separate the Eggs. Carefully separate the egg yolks from the whites, as you’ll only be using the yolks for the sauce.
  • Heat the Butter. In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and set aside.
  • Whisk the Yolks. In a heatproof bowl, whisk the egg yolks together with a pinch of salt and a squeeze of fresh lemon juice.
  • Cook the Sauce. Create a double boiler by placing the bowl with the egg yolks over a pot of simmering water. Whisk continuously to prevent the yolks from curdling. Slowly add the melted butter, a little at a time, continuing to whisk until the sauce is thick and creamy.
  • Season. Once the sauce is smooth and creamy, add a pinch of cayenne pepper for a little extra flavor, then set aside to keep warm.
  • Prepare the Water. Fill a large pot with about 3 inches of water and add a splash of vinegar. Bring it to a gentle simmer.
  • Crack the Eggs. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then slowly slide the egg into the simmering water. Repeat with the other eggs.
  • Poach the Eggs. Let the eggs cook for about 3-4 minutes for a soft, runny yolk. Once done, use a slotted spoon to carefully remove them from the water. Set them aside on a paper towel to drain excess water.
  • Toast the English Muffins. Split the English muffins and toast them until they’re golden brown.
  • Cook the Canadian Bacon. In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side.
  • Assemble the Benedict. Place one slice of Canadian bacon on top of each muffin half, then gently place a poached egg on top of the bacon.
  • Top with Hollandaise. Generously spoon the warm hollandaise sauce over the poached egg, letting it cascade down the sides.