Description
This classic Eggs Benedict recipe offers a perfect balance of creamy Hollandaise sauce, perfectly poached eggs, and savory Canadian bacon atop toasted English muffins. Ideal for an elegant breakfast or brunch, this dish elevates your morning with fresh ingredients and simple techniques prepared in just 30 minutes.
Ingredients
Scale
For the Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor.)
- 1/2 cup Unsalted Butter (Melted gently.)
- 1 tablespoon Fresh Lemon Juice
- Salt to taste
- 1/4 teaspoon Cayenne Pepper (Optional)
For the Eggs Benedict
- 2 pieces English Muffins (Halved and toasted)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon)
- 4 large Eggs (Fresh for best results)
- 1 tablespoon White Vinegar (For poaching eggs)
- 2 tablespoons Fresh Chives or Dill (Chopped, for garnish)
- Cayenne Pepper to taste (Optional garnish)
- Butter (For toasting muffins)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking until the sauce becomes smooth, creamy, and thickened. Keep the sauce warm by covering it and setting it aside.
- Simmer Water for Poaching Eggs: Fill a pot with water, add white vinegar, and bring it to a gentle simmer over medium heat. The vinegar helps the eggs maintain their shape during poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat, add the Canadian bacon slices, and cook for 3-4 minutes until heated through and golden brown. Remove from heat and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter. Place the halved English muffins cut side down in the skillet and toast for 2-3 minutes until golden brown and crisp. Remove from heat.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach for about 3-4 minutes or until egg whites are fully set but yolks remain runny. Use a slotted spoon to remove eggs and drain excess water.
- Assemble Your Dish: On each toasted English muffin half, layer a slice of Canadian bacon, place a poached egg on top, and generously drizzle with warm Hollandaise sauce. Garnish with chopped fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for best taste.
Notes
- Use the freshest eggs possible for the best poaching results and flavor.
- If Hollandaise sauce thickens too much, gently whisk in a teaspoon or two of warm water to loosen it.
- To keep poached eggs warm while assembling, place them on a warm plate and cover lightly with foil.
- You can substitute Canadian bacon with ham or crispy bacon according to preference.
- For easier poaching, create a gentle whirlpool in the simmering water before adding eggs.
