Description
This classic Eggs Benedict recipe is an elegant breakfast favorite featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy homemade hollandaise sauce. Ready in just 30 minutes, it’s a delightful way to elevate your morning with fresh ingredients and balanced flavors.
Ingredients
Scale
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor.)
- 1/2 cup Unsalted Butter (Melt it gently.)
- 1 tablespoon Lemon Juice (Fresh-squeezed is preferred.)
- Salt to taste (Adjust to taste.)
- 1/4 teaspoon Cayenne Pepper (Optional.)
Eggs Benedict Assembly
- 2 pieces English Muffins (Toast for extra texture.)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon.)
- 4 large Eggs (Fresher eggs yield better results.)
- 1 tablespoon White Vinegar (Helps maintain egg shape.)
- 2 tablespoons Chives or Dill (Fresh herbs enhance flavor.)
- Cayenne Pepper to taste (Optional garnish.)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly incorporate the melted butter while continuously whisking until the sauce is smooth, creamy, and thickened. Keep the sauce warm by covering it to prevent cooling.
- Simmer Water for Poaching Eggs: Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer over medium heat, just enough to see small bubbles forming but not boiling rapidly.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for 3 to 4 minutes until they are heated through and have developed a golden brown color. Remove the bacon from the skillet and set aside.
- 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, approximately 2 to 3 minutes.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach the eggs for 3 to 4 minutes or until the egg whites are set but yolks remain runny. Use a slotted spoon to remove the eggs gently and drain them on a paper towel.
- Assemble Your Dish: On each toasted English muffin half, layer a slice of Canadian bacon, then place a poached egg on top. Generously drizzle the warm hollandaise sauce over the eggs. Garnish with fresh chives or dill and a sprinkle of cayenne pepper if using. Serve immediately for the best flavor and texture.
Notes
- Use the freshest eggs possible for better tasting poached eggs.
- If the hollandaise sauce begins to separate, whisk vigorously off direct heat to bring it back together.
- You can substitute Canadian bacon with ham or crispy streaky bacon depending on your preference.
- Keep the hollandaise sauce warm but not hot to prevent it from curdling.
- Adding white vinegar to the poaching water helps the eggs keep their shape.
