Description
This Classic Eggs Benedict recipe offers a delightful combination of perfectly poached eggs, toasted English muffins, savory Canadian bacon, and rich, creamy hollandaise sauce. A perfect breakfast or brunch dish ready in 30 minutes that will elevate your morning with its balanced flavors and elegant presentation.
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.)
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.)
- Cayenne Pepper to taste (Optional garnish.)
Instructions
- Preparation Steps: Gather all ingredients and utensils needed for the recipe to ensure a smooth cooking process.
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together egg yolks, lemon juice, and a pinch of salt. Gradually drizzle in the melted butter while continuously whisking until the sauce becomes smooth, creamy, and slightly thickened. Keep the sauce warm by covering it.
- Simmer Water for Poaching Eggs: Fill a pot with water and add white vinegar. Heat the pot on medium and bring to a gentle simmer, not a rolling boil, to create an ideal environment for poaching eggs.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for about 3-4 minutes until they are heated through and develop a golden-brown color on each side. Remove from heat and set aside.
- Toast English Muffins: In the same skillet used for the bacon, melt a small amount of butter. Place the halved English muffins cut side down in the skillet and toast them until they are golden brown, which should take approximately 2-3 minutes.
- Poach Eggs: Carefully crack each egg into the gently simmering water. Poach the eggs for 3-4 minutes until the whites have set but the yolks remain runny. Use a slotted spoon to remove the eggs from the water and drain excess moisture.
- Assemble Your Dish: On each toasted English muffin half, place a slice of Canadian bacon, top with a poached egg, and generously drizzle with the warm 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 the freshest eggs possible for perfect poached eggs with a tender white and runny yolk.
- Keep the hollandaise sauce warm but avoid overheating it to prevent curdling.
- The white vinegar in the poaching water helps the egg whites coagulate more quickly.
- You can substitute Canadian bacon with ham or crispy bacon based on preference.
- For a richer flavor, use freshly squeezed lemon juice in the hollandaise sauce.
- Serve immediately after assembly to maintain the contrast between warm sauce and toasted muffins.
