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
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 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.
