Classic Egg Benedict Recipe
Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.
- 3 large eggs
- 3 English muffins
- 3 Canadian bacon slices
- 2 egg yolks
- 1/4 cup butter
- 2 tbsp lemon juice
- To Taste salt
- Pinch cayenne pepper
Fill large pot with water and bring to boil.
Crack 3 eggs into three bowls, making sure not to break the yolk.
Using a wooden spoon, spin the boiling water and create a strong wave towards clockwise direction in the pot.
Pour eggs one at a time into the center of spinning water. Remove any excess egg that rises to the surface of the water.
Reduce to low heat and cook for 3 minutes. Remove eggs from water, sprinkle with salt, and set aside.
In a double boiler over low heat, whisk egg yolk until it slightly thickens.
Whisk in butter and lemon juice and mix until combined and thickens enough to coat a spoon
Remove from heat and add salt to taste and optional cayenne pepper. Serve immediately.
Start with toasted English muffin, then cooked Canadian bacon, poached egg, and hollandaise sauce.
Top with fresh chives and enjoy!
- When removing the poached egg from water, place onto paper towel to soak up any excess water. Skipping this step and pacing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!
- Take your hollandaise on and off the heat if necessary. This will help avoid scrambling the egg, especially if you're a beginning with hollandaise.
- Serve hollandaise sauce immediately. It thickens up very quickly and becomes hard to work with.
- If you can’t get your hands on English muffins, you can also use a bagel or a roll.
- If you can’t find Canadian bacon, you can use regular bacon or even ham.
- If you don’t have any lemon juice, vinegar works well as a good replacement.