If you want to brighten any brunch table and impress friends or family, this Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe is your golden ticket. It combines perfectly toasted English muffins, savoury Canadian bacon, delicate poached eggs, and a rich, buttery hollandaise that brings everything together in one elegant, mouthwatering bite. This timeless dish is comfort and sophistication all wrapped into a single plate that feels like a celebration every time you serve it.
Ingredients You’ll Need
These simple but essential ingredients each bring something special to the Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe, building layers of flavor, texture, and color that make this dish simply irresistible.
- 3 large Egg Yolks: Use fresh eggs to create a silky, rich hollandaise sauce that defines this dish.
- 1/2 cup Unsalted Butter: Melt gently to add a creamy, luxurious texture to the sauce.
- 1 tablespoon Lemon Juice: Freshly squeezed lemon juice gives your hollandaise that bright, tangy balance.
- Salt: Adjust to taste to enhance all the flavors harmoniously.
- 1/4 teaspoon Cayenne Pepper (optional): Adds a subtle spicy kick, but feel free to leave it out if you prefer milder flavors.
- 2 English Muffins: Toasted until golden, they provide the perfect crunchy base for the tender toppings.
- 4 slices Canadian Bacon: Offers a smoky, savory layer—though you can swap it for ham or crispy bacon if you like.
- 4 large Eggs: Poached perfectly to ensure tender whites and luscious runny yolks.
- 1 tablespoon White Vinegar: A little vinegar helps keep the egg whites tight when poaching.
- 2 tablespoons Chives or Dill: Fresh herbs add a bright, herbal note that lifts the entire dish.
How to Make Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
Step 1: Prepare the Hollandaise Sauce
Start by creating the signature hollandaise sauce. In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking. This slow incorporation creates a smooth, creamy sauce that’s rich without being heavy. Keep the sauce warm by covering it gently so it doesn’t thicken too much before serving.
Step 2: Simmer Water for Poaching Eggs
Fill a pot with water, add the white vinegar, and bring it to a gentle simmer over medium heat. The vinegar is key here; it helps coagulate the egg whites quickly so they maintain a beautiful, compact shape. Avoid boiling vigorously to ensure your poached eggs cook evenly and delicately.
Step 3: Sauté the Canadian Bacon
Heat a large skillet over medium heat and add the Canadian bacon slices. Cook them for 3 to 4 minutes until they’re nicely warmed through and golden brown on the edges. This step enhances their flavor and texture, making them wonderfully savory and slightly crisp, providing the perfect contrast to the tender eggs.
Step 4: Toast the English Muffins
Using the same skillet, melt a bit of butter and place the English muffin halves cut-side down. Toast them until they turn golden brown, about 2 to 3 minutes. This toasting adds a satisfying crunch and buttery richness that grounds the whole dish.
Step 5: Poach the Eggs
Carefully crack each egg into the simmering water, cooking them for 3 to 4 minutes until the whites are set but the yolks remain fluid and luscious. This method ensures your eggs are the perfect consistency for that iconic runny yolk experience when you cut into them.
Step 6: Assemble Your Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
To build your dish, start by placing the toasted English muffin halves on plates. Top each with a slice of the sizzling Canadian bacon, then carefully add a poached egg on top. Generously drizzle your warm hollandaise sauce over everything, sprinkle with fresh chives or dill, and a touch of cayenne pepper if you’re feeling adventurous. Serve immediately for a brunch experience you won’t forget.
How to Serve Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe
Garnishes
Fresh herbs like chives or dill add a pop of color and fresh notes that complement the richness of the hollandaise and the salty meat. A light sprinkle of cayenne pepper or freshly cracked black pepper adds both visual interest and a subtle touch of heat that wakes up the palate.
Side Dishes
Classic Eggs Benedict pairs wonderfully with simple sides like a mixed green salad, roasted potatoes, or fresh fruit to balance the richness. Lightly seasoned asparagus or sautéed spinach also make elegant, flavorful companions that keep the meal feeling fresh and wholesome.
Creative Ways to Present
Try serving this dish on artisan breads like sourdough or brioche for extra texture, or swap Canadian bacon for smoked salmon for a luxurious twist. You can also create mini versions for a brunch buffet or add a dash of smoked paprika to your hollandaise for a smoky flair. The presentation possibilities with this Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, you can keep the components separate—the hollandaise sauce in an airtight container in the fridge, and the Canadian bacon and English muffins wrapped well. Eggs are best enjoyed fresh but can be refrigerated if needed. This way, you can reassemble quickly without losing much freshness.
Freezing
The eggs and hollandaise sauce do not freeze well due to their delicate textures, but you can freeze toasted English muffins and Canadian bacon slices individually. Thaw them gently before reheating to maintain texture.
Reheating
Reheat Canadian bacon and English muffins in a skillet or toaster oven to restore crispness. Gently warm hollandaise sauce in a double boiler on low heat, whisking frequently to prevent separation. Avoid microwaving poached eggs to keep them from turning tough; instead, enjoy them freshly poached for the best experience.
FAQs
Can I make the hollandaise sauce ahead of time?
You can prepare hollandaise sauce ahead but keep it warm and stir occasionally to prevent skin from forming. For best flavor and texture, it’s ideal to make it fresh just before serving.
What if I don’t have Canadian bacon?
No worries! You can substitute ham, smoked salmon, or crispy regular bacon. Each brings its own unique twist to the Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe while still delivering delicious results.
How do I know when poached eggs are done?
Poached eggs are ready when the whites are fully set but still tender and the yolks feel soft to the touch or jiggle slightly when moved. Usually, 3 to 4 minutes in simmering water does the trick.
Is there a way to make hollandaise without a double boiler?
Absolutely! Use gentle low heat in a saucepan and whisk constantly as you slowly add melted butter. The key is slow, steady heat to avoid scrambling the eggs, which this recipe explains in detail.
Can I prepare this dish for a large group?
Yes! Consider making the hollandaise in batches and poaching eggs just before serving to maintain freshness. Toast muffins and sauté bacon ahead, then assemble quickly when ready to eat. This Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe scales nicely for brunch gatherings.
Final Thoughts
Nothing beats the joy of serving a warm plate of Classic Eggs Benedict with Hollandaise Sauce and Canadian Bacon Recipe to your loved ones. It’s a dish that feels special but is surprisingly achievable with a little care. Whether for a weekend treat or a special occasion, you’re sure to create memorable moments around this delicious recipe. So go ahead, dive in and enjoy every rich, tangy, 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 elevates your morning with perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy homemade hollandaise sauce. Ready in 30 minutes, it’s an elegant yet approachable brunch favorite that balances silky textures with fresh herbs and a hint of cayenne spice.
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.)
Poached Eggs
- 4 large Large Eggs (Fresher eggs yield better results.)
- 1 tablespoon White Vinegar (Helps maintain egg shape.)
Additional Ingredients
- 2 pieces English Muffins (Toast for extra texture.)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon.)
- 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, combine 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt. Slowly whisk in the melted unsalted butter until the sauce becomes smooth and creamy. Keep the sauce warm by covering it while you prepare the other components.
- Simmer Water for Poaching Eggs: Fill a pot with water and add 1 tablespoon white vinegar. Bring the water to a gentle simmer over medium heat, ensuring it’s hot enough to poach but not boiling vigorously.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add the 4 slices of Canadian bacon. Cook for about 3-4 minutes or until the bacon is heated through and golden brown. Remove from heat and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter, then place the halved English muffins cut side down. Toast for about 2-3 minutes until golden brown and crisp, then remove and set aside.
- Poach Eggs: Carefully crack each of the 4 large eggs into the gently simmering water. Poach each egg for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain briefly on a paper towel.
- Assemble Your Dish: On each toasted English muffin half, layer one slice of Canadian bacon, top with a poached egg, then generously drizzle with warm hollandaise sauce. Garnish with fresh chopped chives or dill and a pinch of cayenne pepper if desired. Serve immediately for best flavor and texture.
Notes
- Ensure fresh eggs for optimal poaching results and flavor.
- Keep the hollandaise sauce warm but avoid overheating to prevent curdling.
- White vinegar in the poaching water helps the egg whites coagulate better for neat poached eggs.
- Canadian bacon can be substituted with ham or crispy bacon according to preference.
- To save time, prepare hollandaise sauce and eggs simultaneously if comfortable multitasking.
- Optional cayenne pepper adds a mild heat and vibrant color to the dish.
