Description
This classic Eggs Benedict recipe brings a luxurious touch to your morning with perfectly poached eggs, savory Canadian bacon, toasted English muffins, and rich, creamy Hollandaise sauce. Ideal for a brunch treat, it balances tangy lemon, smooth butter, and delicate spices to create a breakfast that’s elegant and satisfying.
Ingredients
Scale
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor.)
- 1/2 cup Unsalted Butter (Melted gently.)
- 1 tablespoon Lemon Juice (Fresh-squeezed preferred.)
- Salt to taste
- 1/4 teaspoon Cayenne Pepper (Optional)
Eggs and Accompaniments
- 4 large Eggs (Fresh for best poaching results.)
- 1 tablespoon White Vinegar (For poaching water.)
- 2 pieces English Muffins (Split and toasted)
- 4 slices Canadian Bacon (Can substitute ham or crispy bacon)
- 2 tablespoons Fresh Chives or Dill (For garnish)
- Cayenne Pepper to taste (Optional for garnish)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, combine the 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt. Slowly whisk in the gently melted 1/2 cup unsalted butter until the sauce thickens into a smooth and creamy consistency. Keep warm by covering the sauce.
- Simmer Water for Poaching Eggs: Fill a pot with water and add 1 tablespoon white vinegar. Bring it to a gentle simmer over medium heat, ensuring it doesn’t boil, to prepare for poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add 4 slices of Canadian bacon and cook for about 3-4 minutes until heated through and golden brown, then remove from heat.
- Toast English Muffins: In the same skillet, melt a small amount of butter. Place the halved English muffins cut side down and toast until golden brown, about 2-3 minutes.
- Poach Eggs: Carefully crack each of the 4 eggs into the simmering water. Poach for 3-4 minutes or until the egg whites are set but the yolks remain runny. Remove eggs carefully with a slotted spoon.
- Assemble the Dish: On each toasted muffin half, layer one slice of Canadian bacon, top with a poached egg, then generously drizzle with the Hollandaise sauce. Garnish with fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh eggs for perfect poaching results with runny yolks.
- Keep Hollandaise sauce warm but avoid overheating to prevent curdling.
- White vinegar in poaching water helps the egg whites firm up quickly.
- Optional cayenne pepper adds a subtle heat to the sauce and garnish.
- Substitute Canadian bacon with ham or crispy bacon as preferred.
