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Two perfectly poached Eggs Benedict with hollandaise sauce on English muffins

Proven way to grow 3 Eggs Benedict techniquesEggs Benedict

This recipe details three distinct techniques for preparing Eggs Benedict, offering variations for different preferences and skill levels. Enjoy classic Eggs Benedict with perfectly poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 4 Canadian bacon slices
  • 2 English muffins
Hollandaise Sauce
  • 3 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • salt and pinch cayenne pepper to taste
Poaching Water
  • 1 tablespoon white vinegar

Equipment

  • medium pot
  • small bowls
  • slotted spoon
  • heatproof bowl and saucepan

Method
 

Classic Poached Eggs
  1. Fill a medium pot with about 2-3 inches of water and add the white vinegar; bring to a gentle simmer.
  2. Crack each egg into a separate small bowl, then gently slide them into the simmering water.
  3. Poach for 3-4 minutes until the whites are set and the yolks are still runny, then remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
  1. Whisk egg yolks and lemon juice in a heatproof bowl over a saucepan of simmering water until light and frothy.
  2. Gradually whisk in the melted butter until the sauce thickens, then season with salt and cayenne pepper.
Assembly
  1. Toast the English muffin halves and cook the Canadian bacon until lightly browned.
  2. Place Canadian bacon on each English muffin half, top with a poached egg, and spoon hollandaise sauce over.

Notes

For perfect poached eggs, ensure the water is at a gentle simmer, not a rolling boil. You can also prepare the hollandaise sauce in advance and gently reheat it over warm water.