Eggs Benedict Recipe - Hey! Cooker

Ingredients (1 serving)

1. Preparation

Gather all ingredients: English muffins, eggs, Canadian bacon, unsalted butter, lemon juice, Dijon mustard, salt, and pepper.

Slice the English muffins in half and set them aside.

In a small saucepan, melt the unsalted butter over low heat until fully melted.

Prepare a pot of water for poaching the eggs by bringing it to a gentle simmer.

2. Making Hollandaise Sauce

In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard until the mixture lightens in color.

Place the bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water.

Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Remove from heat.

Season with salt and pepper to taste. Set aside, keeping it warm.

3. Poaching the Eggs

Once the water is simmering, add a splash of vinegar (optional) to help the eggs hold their shape.

Crack an egg into a small bowl or ramekin.

Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center.

Cook the egg for 3-4 minutes until the whites are set but the yolk is still soft. Remove with a slotted spoon and drain on paper towels.

Repeat for the remaining eggs.

4. Cooking Canadian Bacon and Toasting Muffins

In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until browned and crispy.

Meanwhile, toast the English muffin halves until golden brown.

5. Assembling the Dish

Place two slices of crispy Canadian bacon on each toasted English muffin half.

Top each with a poached egg.

Drizzle the warm hollandaise sauce generously over the eggs.

Sprinkle with extra salt and pepper if desired.

6. Serving

Serve immediately while the eggs and sauce are warm.

Pair with a side of fresh fruit or hash browns for a complete meal.