Here’s a classic recipe for Eggs Benedict:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon or ham
- 8 large eggs
- 1 tablespoon distilled white vinegar
- 1/2 cup (1 stick) unsalted butter
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper, to taste
- Preheat the oven to 200°F (95°C). Place the toasted muffin halves on a baking sheet and place in the oven to keep warm.
- In a large nonstick skillet, cook the Canadian bacon or ham over medium heat until crisp and heated through, about 4 minutes. Set aside and keep warm.
- Fill a large saucepan with 2 inches of water and bring to a simmer. Add the vinegar.
- Crack each egg into a separate small bowl or ramekin.
- Slip the eggs, one at a time, into the simmering water. Cook for about 3 minutes, or until the whites are set and the yolks are still runny.
- Use a slotted spoon to remove the eggs from the water and place them on paper towels to drain.
- In a small saucepan, melt the butter over low heat.
- In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until smooth.
- Slowly add the melted butter to the egg yolk mixture, whisking constantly, until the sauce is thick and emulsified.
- To assemble the Eggs Benedict, place two toasted muffin halves on each of four plates. Top each muffin half with two slices of Canadian bacon or ham. Place a poached egg on top of each slice of bacon or ham.
- Spoon the Hollandaise sauce over the eggs. Season with salt and pepper to taste.
Enjoy your delicious Eggs Benedict!