Eggs Benedict with Bacon Recipe - Poached Egg Recipes

Cook Omelettes and Poached Eggs with this Convenient and Versatile Pan Set

Suggested Cookware
Cook Omelettes and Poached Eggs with this Convenient and Versatile Pan Set

Eggs Benedict with Bacon Recipe

Eggs Benedict with Bacon is a traditional breakfast dish that is ideal for a leisurely weekend brunch. On top of a toasted English muffin, crispy bacon, savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce are irresistible.

Ingredients

Four large eggs
1/2 cup unsalted butter
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
4 slices canadian bacon
1/4 teaspoon kosher salt
4 slices bacon
3 large egg yolks
2 english muffins, cut in half

Time Needed

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instructions

In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes.
Drain on a plate lined with paper towels.
Bring 2 inches of water to a gentle simmer in a medium saucepan over medium heat.
Toast the English muffins until golden brown on both sides.
Cook until the Canadian bacon is lightly browned, about 2 minutes per side, in the skillet.
Cover with foil and place on a plate to keep warm.
In the meantime, prepare the hollandaise sauce.
In a small saucepan over low heat, melt the butter.
In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper.
Blend until completely smooth.
Pour in the melted butter in a thin stream while the blender is running.
Blend the sauce until it is thick and creamy.
Each egg should be cracked into its own small bowl.
Pour each egg gently into the simmering water and cook for 3 minutes, or until the whites are set but the yolks are still runny.
Place 1 English muffin half on each plate to assemble.
Place a slice of Canadian bacon on top of each half, followed by a poached egg.
Spread the hollandaise sauce on top of each egg.
Serve immediately with a slice of bacon on top.