If you're craving a traditional eggs Benedict dish for breakfast or brunch, try out this recipe!
Up to a day ahead, poach the eggs. Use a slotted spoon to transfer the eggs to a big bowl of ice water. Refrigerate the bowlful of eggs in cold water for up to one day.
Preheat the oven to 200 °F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached eggs to the hot water. They’ll warm up slowly while you make your hollandaise sauce.Get out one plate per person. On each plate put two toasted English muffin halves.
Put a paper towel on a plate. Use a slotted spoon to scoop up an egg. Blot the spoon on the paper towel a bit so that the egg is not too watery. Put the egg on top of the Canadian bacon. Continue to do this with all the eggs.For the hollandaise sauce:Pulse a few times to mix. Scrape down the sides of the blender.With the blender running at medium speed, slowly drizzle the butter into the egg yolks. It should thicken by the time you’ve added all the butter.