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
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.)
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.
