Description
Experience a luxurious breakfast with this classic Eggs Benedict recipe featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and rich homemade hollandaise sauce, garnished with fresh herbs and a hint of cayenne pepper for a delightful morning treat.
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 during poaching.)
- 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 3 egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking until the sauce becomes smooth and creamy. Keep the sauce warm by covering it to prevent it from cooling or separating.
- Simmer Water for Poaching Eggs: Fill a pot with water, add 1 tablespoon of white vinegar, and bring it to a gentle simmer over medium heat. The vinegar helps the egg whites stay intact during poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for 3-4 minutes until they are heated through and have a slight golden brown color. Remove 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 them for 2-3 minutes until golden brown and crisp, then remove from heat.
- Poach Eggs: Carefully crack each egg into the simmering water, poaching them gently for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain excess water.
- Assemble Your Dish: On each toasted English muffin half, place a slice of Canadian bacon, top with a perfectly poached egg, then generously drizzle with the warm hollandaise sauce. Garnish with chopped fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for the best taste.
Notes
- Use fresh eggs for the best poaching results.
- Keep the hollandaise sauce warm but not hot to avoid curdling.
- White vinegar in the poaching water helps the egg whites coagulate faster for neat poached eggs.
- English muffins can be toasted in a toaster if a skillet is not available.
- Canadian bacon can be substituted with ham or crispy bacon for variation.
- Adjust cayenne pepper to your spice preference or omit if sensitive to spice.
