Classic Eggs Benedict

The ultimate weekend brunch with perfectly poached eggs, savory Canadian bacon, and rich hollandaise sauce.

Prep time: 20 mins · Cook time: 10 mins · Serves 2

Ingredients

• 4 large Eggs
• 2 English muffins, split
• 4 slices Canadian bacon
• 3 Egg yolks (for sauce)
• 1/2 cup Butter, melted (for sauce)
• 1 tbsp Fresh lemon juice (for sauce)
• 1 tbsp White vinegar (for poaching)

Instructions

1. Whisk egg yolks and lemon juice over a double boiler until thickened.
2. Slowly stream in the melted butter while whisking constantly until the hollandaise is thick and creamy.
3. Poach the eggs in simmering water with a splash of vinegar for 3-4 minutes.
4. Toast the English muffins and briefly pan-fry the Canadian bacon until warm.
5. Assemble by placing bacon on the muffin halves, topping with a poached egg, and draping with hollandaise.