If you’ve ever craved a brunch that feels both indulgent and comforting, look no further than this Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe. Imagine perfectly toasted English muffins topped with savory Canadian bacon, luxuriously runny poached eggs, and that rich, velvety hollandaise sauce all coming together in one delightful bite. This dish is truly a celebration of simple ingredients transformed into something spectacular, making your morning feel just a little more special.
Ingredients You’ll Need
Gathering the right ingredients for this Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe is wonderfully straightforward. Each component plays a vital role in bringing out the flavors and textures that make this dish unforgettable.
- 3 large Egg Yolks: Fresh yolks are the heart of the hollandaise sauce, offering richness and creaminess.
- 1/2 cup Unsalted Butter: Melted gently to blend smoothly with the egg yolks, creating that luscious sauce texture.
- 1 tablespoon Lemon Juice: The freshness brightens the hollandaise, balancing the richness.
- Salt to taste: Enhances all the flavors without overpowering.
- 1/4 teaspoon Cayenne Pepper (optional): Adds a subtle kick in the sauce.
- 2 English Muffins: Toasted to crisp perfection for a sturdy yet tender base.
- 4 slices Canadian Bacon: Provides a smoky, savory contrast to the creamy elements.
- 4 large Eggs: Fresh eggs are essential for perfectly poached whites and runny yolks.
- 1 tablespoon White Vinegar: Keeps the egg whites intact during poaching.
- 2 tablespoons Fresh Chives or Dill: A fresh herbal note to garnish and elevate the dish.
- Cayenne Pepper to taste (optional garnish): A final touch of spice for those who like a bit of heat.
How to Make Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
Step 1: Prepare the Hollandaise Sauce
Start by whisking three fresh egg yolks with a tablespoon of fresh lemon juice and a pinch of salt in a medium saucepan over low heat. This gentle cooking warms the mixture slowly while you gradually whisk in the melted unsalted butter to create a silky, creamy sauce. Keep it warm by covering the pan gently to maintain that perfect consistency.
Step 2: Simmer Water for Poaching Eggs
Fill a pot with water and add a tablespoon of white vinegar; this stabilizes the egg whites during poaching. Bring the water to a gentle simmer over medium heat—no roaring boil here—as you want your eggs to cook delicately for that ideal tender texture.
Step 3: Sauté the Canadian Bacon
Using a large skillet over medium heat, lightly brown the Canadian bacon slices for about 3 to 4 minutes. This step develops a golden crust and makes the pork beautifully tender and flavorful. Once cooked, remove the bacon slices and set them aside so they stay warm.
Step 4: Toast the English Muffins
In the same skillet, melt a little butter to add extra flavor and toast the halved English muffins cut side down until they are golden and crisp—usually around 2 to 3 minutes. This toasty texture contrasts perfectly with the soft egg and sauce.
Step 5: Poach the Eggs
Carefully crack each fresh egg into the simmering vinegar water, poaching them for about 3 to 4 minutes. The goal is to have firm whites that envelop runny yolks, delivering a luscious, melting effect once cut into.
Step 6: Assemble Your Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
On each warm muffin half, place a slice of Canadian bacon, add one poached egg on top, and lavishly drizzle your homemade hollandaise sauce over everything. Finish with a sprinkle of fresh chives or dill and a pinch of cayenne pepper if you love a touch of gentle heat. Serve immediately for the best taste and texture.
How to Serve Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
Garnishes
Fresh herbs such as chives or dill are wonderful garnishes that bring a subtle brightness to the dish. A dash of cayenne pepper adds a little spicy excitement that cuts through the richness of the hollandaise beautifully. Consider a light sprinkle of freshly ground black pepper for an extra hint of aroma.
Side Dishes
This dish pairs perfectly with light, fresh sides like mixed greens dressed in a lemon vinaigrette or crispy breakfast potatoes seasoned with rosemary and garlic. For a truly indulgent brunch, steamed asparagus or sautéed mushrooms add wonderful texture and flavor contrast that complements the eggs and sauce.
Creative Ways to Present
For a twist on the Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe, try serving it on a bed of sautéed spinach or swapping English muffins for toasted brioche to add a hint of sweetness. Another fun idea is to present it on individual plates with a drizzle of flavored hollandaise, such as adding a touch of smoked paprika or fresh tarragon for an upscale flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately when possible. Keep leftover hollandaise sauce in an airtight container in the fridge for up to two days. Poached eggs and toasted muffins are best eaten fresh but can be refrigerated if necessary for short-term use.
Freezing
While this dish is best enjoyed fresh, you can freeze the Canadian bacon slices and English muffins separately to make future breakfasts quicker. Avoid freezing poached eggs and hollandaise sauce as their textures don’t hold well after thawing.
Reheating
Reheat hollandaise sauce gently over a double boiler or very low heat, whisking constantly to restore its smoothness. Warm the Canadian bacon and English muffins in a toaster or skillet. Avoid reheating poached eggs directly as they can become rubbery, so it’s best to poach fresh eggs for leftovers.
FAQs
Can I make hollandaise sauce ahead of time?
Yes, you can prepare hollandaise sauce up to a day before serving. Keep it warm and covered, whisking occasionally. If it thickens too much, gently whisk in a few drops of warm water to bring back the creamy texture.
What is the best way to poach eggs so they don’t fall apart?
Adding a bit of white vinegar to the poaching water helps the egg whites coagulate faster, preventing them from spreading. Using fresh eggs also improves shape retention, and a gentle simmer is key—avoid boiling water to keep eggs intact.
Can I substitute Canadian bacon with other meats?
Absolutely! Traditional ham or crispy bacon are great alternatives to Canadian bacon. Each will bring a different texture and flavor, so feel free to experiment based on your preferences or what you have on hand.
How do I prevent hollandaise sauce from curdling?
To avoid curdling, keep the sauce at low heat and whisk continuously while adding butter slowly. Using a double boiler or a heat-proof bowl over simmering water helps maintain gentle heat, which is essential for a smooth sauce.
Is this dish suitable for a special occasion breakfast?
Definitely! Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe makes a luxurious and impressive treat that’s perfect for weekends, celebrations, or when you want to elevate your morning meal with something truly memorable.
Final Thoughts
There’s something undeniably magical about the Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe that turns an ordinary breakfast into a gourmet experience. Whether you’re whipping it up for a lazy weekend brunch or impressing guests, this recipe brings together simple ingredients in a way that feels both indulgent and approachable. I can’t wait for you to try it and savor every luscious, buttery bite!
Print
Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic Eggs Benedict recipe brings a luxurious start to your morning with perfectly poached eggs, savory Canadian bacon, and a rich, creamy hollandaise sauce drizzled over toasted English muffins. Finished with fresh herbs and a touch of cayenne pepper, it’s an elegant yet approachable brunch favorite that’s ready in just 30 minutes.
Ingredients
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 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
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Gradually add the melted butter while continuously whisking until the sauce is 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 water over medium heat until it reaches a gentle simmer, just below boiling point, to prepare for poaching the eggs.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add the Canadian bacon slices. Cook for 3 to 4 minutes until the bacon is heated through and lightly golden. Remove from the skillet and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter. Place the split English muffins cut side down in the skillet and toast for 2 to 3 minutes until they turn golden brown and have a slight crisp texture.
- Poach Eggs: Carefully crack each egg into the simmering water, poaching 1 to 2 eggs at a time. Cook the eggs for 3 to 4 minutes until the whites are fully set but the yolks remain runny.
- Assemble Your Dish: Place the toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Generously drizzle hollandaise sauce over the top and garnish with chopped chives or dill and a sprinkle of cayenne pepper if using. Serve immediately while warm.
Notes
- Use the freshest eggs possible for poaching to ensure the whites hold their shape better.
- Keep the hollandaise sauce warm but avoid overheating to prevent it from curdling.
- If preferred, substitute Canadian bacon with ham or crispy bacon according to taste.
- Adding a small amount of white vinegar to the poaching water helps the egg whites coagulate faster.
- This recipe serves 2, but ingredients can be easily multiplied for larger groups.
