Description
This classic Eggs Benedict recipe is a perfect way to elevate your breakfast or brunch with its rich and velvety hollandaise sauce, perfectly poached eggs, savory Canadian bacon, and toasted English muffins. Ready in just 30 minutes, this dish delivers exquisite flavors and elegant presentation that will impress anyone at your table.
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.)
- to taste Salt (Adjust to taste.)
- 1/4 teaspoon Cayenne Pepper (Optional.)
Main Ingredients
- 2 pieces English Muffins (Toast for extra texture.)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon.)
- 4 large Large Eggs (Fresher eggs yield better results.)
- 1 tablespoon White Vinegar (Helps maintain egg shape.)
- 2 tablespoons Chives or Dill (Fresh herbs enhance flavor.)
- to taste Cayenne Pepper (Optional garnish.)
Instructions
- Preparation Steps: Gather all ingredients and tools needed for the recipe to ensure a smooth cooking process.
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly add the melted butter while continuously whisking until the sauce becomes smooth and creamy. Cover and keep warm without overheating to prevent curdling.
- Simmer Water for Poaching Eggs: Fill a pot with water, add the white vinegar, and bring it to a gentle simmer over medium heat. The vinegar helps the egg whites coagulate quickly and hold shape.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and cook the Canadian bacon slices for 3 to 4 minutes until they are heated through and develop a nice golden-brown color. Remove them from the pan and set aside.
- Toast English Muffins: Using the same skillet, melt a small amount of butter. Split the English muffins and place them cut side down, toasting for 2 to 3 minutes until golden and crisp for added texture.
- Poach Eggs: Crack each egg carefully into the simmering water. Poach them for 3 to 4 minutes until the whites are set but the yolks remain runny to achieve the perfect consistency.
- Assemble Your Dish: On each toasted English muffin half, layer a slice of sautéed Canadian bacon, then place a poached egg on top. Drizzle generously with hollandaise sauce, garnish with fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for best taste and presentation.
Notes
- Make sure to keep the hollandaise sauce warm but not hot to prevent it from separating.
- Use the freshest eggs possible for optimal poaching results.
- Add vinegar to the poaching water to help keep egg whites neat and intact.
- Feel free to substitute Canadian bacon with ham or crispy bacon according to preference.
- Garnishing with fresh herbs like chives or dill adds a nice fresh flavor.
- Serve immediately to enjoy the dish at its best texture and temperature.
