Learn how to make classic Eggs Benedict with poached eggs and hollandaise sauce for the perfect brunch dish.
Prep
10 minutesCook
15 minutesReady In
25 minutesLevel
IntermediateRating
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/rating_off.png "5 Stars")
Loading...| 4 eggs | |
| 2 English muffins, split | |
| 4 slices Canadian bacon | |
| 2 tablespoons white vinegar | |
| Hollandaise sauce | |
| Salt and pepper to taste | |
| 1 tablespoon chopped fresh chives, for garnish |
| 1. | Fill a large saucepan with 2-3 inches of water. Bring the water to a boil and add the white vinegar. |
| 2. | Reduce the heat to a gentle simmer. Crack one egg into a small bowl or cup and carefully slide it into the simmering water. Repeat with the remaining eggs. |
| 3. | Poach the eggs for about 3-4 minutes. Remove them from the water with a slotted spoon and drain on a paper towel. |
| 4. | While the eggs are poaching, preheat a skillet over medium heat. Cook the Canadian bacon slices until heated through, about 2 minutes per side. |
| 5. | Toast the English muffin halves until golden brown. |
| 6. | To assemble, place a slice of Canadian bacon on each toasted English muffin half. Carefully place a poached egg on top of each slice of bacon. |
| 7. | Drizzle a generous amount of hollandaise sauce over each poached egg. Season with salt and pepper to taste. |
| 8. | Garnish with chopped fresh chives. |
| 9. | Serve immediately and enjoy! |
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