Description
This classic Eggs Benedict recipe offers a luxurious breakfast experience featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy hollandaise sauce infused with a hint of lemon. Garnished with fresh herbs and optional cayenne pepper, this elegant dish is perfect for elevating your morning routine or impressing guests.
Ingredients
Scale
Hollandaise Sauce
- 3 large egg yolks (use fresh eggs for best flavor)
- 1/2 cup unsalted butter (melted gently)
- 1 tablespoon fresh-squeezed lemon juice
- Salt to taste
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 2 English muffins (halved and toasted)
- 4 slices Canadian bacon (can substitute with ham or crispy bacon)
- 4 large eggs (fresh eggs yield better results)
- 1 tablespoon white vinegar (for poaching eggs)
- 2 tablespoons fresh chives or dill (for garnish)
- Cayenne pepper to taste (optional garnish)
Instructions
- Preparation Steps: Gather all ingredients and have your equipment ready, including a medium saucepan, large skillet, and a pot for poaching.
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly incorporate the melted butter while continually whisking until the sauce becomes smooth and creamy. Keep the sauce warm by covering it gently.
- Simmer Water for Poaching Eggs: Fill a pot with water, add the white vinegar, and bring it to a gentle simmer over medium heat, ensuring it’s not boiling to maintain perfect poaching conditions.
- Sauté Canadian Bacon: Heat a large skillet over medium heat, add the Canadian bacon slices, and cook for 3 to 4 minutes until they are heated through and golden brown. Remove the bacon from the skillet and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter. Place the English muffin halves cut side down and toast them until golden brown, about 2 to 3 minutes, for added texture and flavor.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach eggs for 3 to 4 minutes, or until the whites are set but the yolks remain runny. Gently remove the eggs using a slotted spoon.
- Assemble Your Dish: On each toasted English muffin half, place a slice of sautéed Canadian bacon, top it with a poached egg, and generously drizzle the warm hollandaise sauce over the top. Garnish with freshly chopped chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for the best flavor and texture.
Notes
- Use the freshest eggs possible for the best poaching results and flavor.
- Adjust the seasoning of the hollandaise sauce to your preference, balancing lemon juice and salt carefully.
- White vinegar in the poaching water helps the egg whites coagulate quickly, resulting in neater poached eggs.
- Keep the hollandaise sauce warm but avoid overheating, as it can curdle easily.
- English muffins can be toasted under a broiler or in a toaster if you prefer not to use a skillet.
- Canadian bacon can be substituted with ham or crispy bacon based on your taste and dietary preferences.
