If there’s one brunch classic that never fails to impress, it has to be the Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe. Imagine perfectly toasted English muffins crowned with warm, savory Canadian bacon, topped by tender poached eggs with silky, golden hollandaise sauce cascading over each bite. This dish is the epitome of indulgent morning comfort, combining rich tastes and delicate textures that make every forkful feel like a little celebration. Whether you’re spoiling yourself or sharing with loved ones, this recipe is sure to become a treasured favorite in your kitchen.
Ingredients You’ll Need
Getting ready to make your own Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe? The ingredients are refreshingly straightforward yet absolutely crucial for nailing that perfect flavor balance, texture, and vibrant appearance. Each one plays a key role in building this breakfast masterpiece.
- 3 large Egg Yolks: Use fresh eggs for the best richness and creaminess in your hollandaise sauce.
- 1/2 cup Unsalted Butter: Melt gently to keep the sauce smooth and luscious without burning.
- 1 tablespoon Lemon Juice: Freshly squeezed is best to brighten the hollandaise with a zesty kick.
- Salt to taste: Fine-tunes the seasoning of your sauce and the entire dish.
- 1/4 teaspoon Cayenne Pepper (optional): Adds a subtle warmth that transforms your hollandaise with gentle heat.
- 2 English Muffins: Toasted perfectly for a crunchy base that holds all the toppings.
- 4 slices Canadian Bacon: Thick, smoky, and tender, it’s the star meat here—or switch to ham or crispy bacon if you prefer.
- 4 large Eggs: Fresh eggs make for poached whites that set beautifully and yolks that stay delectably runny.
- 1 tablespoon White Vinegar: Essential for poaching eggs cleanly by helping the whites to coagulate quickly.
- 2 tablespoons Fresh Chives or Dill: Herbs that add a refreshing burst of flavor and lovely color as a final touch.
How to Make Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe
Step 1: Prepare the Hollandaise Sauce
Start by gently heating a medium saucepan over low heat. Whisk together the egg yolks, lemon juice, and a pinch of salt in the pan. Slowly drizzle in the melted butter, constantly whisking to keep the sauce emulsified and creamy. This careful process creates that signature smooth, velvety hollandaise sauce that defines this dish. Once done, cover the sauce to keep it warm while you move on to the rest.
Step 2: Simmer Water for Poaching Eggs
Fill a pot about halfway with water and stir in the white vinegar, which is a trick to help the egg whites hold their shape. Bring the water just to a gentle simmer over medium heat—too hot and your delicate eggs may toughen, too low and they won’t cook evenly.
Step 3: Sauté the Canadian Bacon
Heat a skillet over medium and add the Canadian bacon slices. Cook them for 3 to 4 minutes until they’re nicely warmed and golden brown, bringing out their smoky flavor and adding a bit of crispness around the edges. Remove them from the pan and set aside.
Step 4: Toast the English Muffins
In the same skillet, melt a small amount of butter, then add your English muffins cut side down. Toast for 2 to 3 minutes until they turn a beautiful golden brown, which adds a satisfying crunch and prevents sogginess once you assemble the dish.
Step 5: Poach the Eggs
Carefully crack each egg into the simmering water, one at a time. Poach them for about 3 to 4 minutes; the whites should be set, but the yolks should remain wonderfully runny and soft. Use a slotted spoon to gently lift the eggs out and let any excess water drip off.
Step 6: Assemble Your Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe
Layer each toasted English muffin half with a slice of the cooked Canadian bacon. Gently place a poached egg on top, then lavishly drizzle with your warm hollandaise sauce. Sprinkle with the fresh chopped chives or dill and, if you like a little extra warmth, a dash of cayenne pepper. Serve immediately for the best experience.
How to Serve Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe
Garnishes
Fresh herbs like chives or dill not only pop with color but bring a subtle brightness that perfectly balances the richness of the hollandaise and eggs. A small sprinkle of cayenne pepper can add a pleasant hint of spice if you’re feeling adventurous.
Side Dishes
Since the Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe is quite rich, pairing it with light, refreshing sides works wonders. Think crisp mixed greens dressed in lemon vinaigrette, roasted cherry tomatoes, or crispy hash browns for that satisfying crunchy contrast.
Creative Ways to Present
Presenting your Eggs Benedict on a rustic wooden board or a colorful ceramic plate instantly elevates the meal. You can also add edible flowers or microgreens for a stunning restaurant-style look that will impress your brunch guests or family without adding complexity.
Make Ahead and Storage
Storing Leftovers
While Eggs Benedict is best enjoyed fresh, you can store leftover components separately — such as the Canadian bacon and hollandaise sauce — in airtight containers. Keep eggs and English muffins aside because reheating poached eggs doesn’t typically yield the best results.
Freezing
Freezing isn’t recommended for this recipe since the texture of poached eggs and hollandaise sauce can suffer. However, you can freeze cooked Canadian bacon slices and English muffins individually to streamline your next brunch prep.
Reheating
For best results when reheating, warm the Canadian bacon in a skillet and gently heat the hollandaise sauce using a double boiler to prevent it from breaking. Toast any leftover muffins fresh in a toaster or oven. Avoid reheating poached eggs as it affects texture drastically.
FAQs
Can I make hollandaise sauce ahead of time?
You can prepare hollandaise sauce shortly ahead and keep it warm in a covered bowl, but it’s best served fresh as it can thicken or separate if held too long. If it thickens, whisk in a little warm water to bring it back to the right consistency.
What’s the trick to perfect poached eggs?
The key is fresh eggs and gently simmering water with a little vinegar added. Crack the eggs into a small cup first, then slip them gently into the water. Poach just until the whites are set and yolks remain soft, usually 3 to 4 minutes.
Can I substitute Canadian bacon for other meats?
Absolutely! Ham or crisp bacon work well too, and for a twist, smoked salmon or sautéed spinach are excellent options. Just keep in mind how substitutions alter the dish’s flavor and texture.
How do I prevent hollandaise from breaking?
Low and slow heat is crucial, plus slow whisking as you add melted butter to the egg yolks. If it starts to separate, whisk in a teaspoon of warm water to smooth it out again.
Is it possible to make this dish vegan or dairy-free?
Traditional hollandaise sauce and poached eggs are animal-based, but vegan hollandaise versions using plant-based butters and aquafaba exist. For eggs, tofu “tofu benedict” or avocado can be creative substitutes, though it won’t be the classic version you’re used to.
Final Thoughts
Making the Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe at home is a rewarding way to treat yourself to a truly special breakfast or brunch. Its rich flavors and elegant presentation will brighten any morning and become a go-to for your weekend favorites. Dive in, savor each step, and relish the amazing delight of this timeless classic right from your own kitchen.
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Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce 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 transforms your morning with a luxurious combination of perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy hollandaise sauce. Delight in a brunch favorite that’s elegantly simple yet indulgently satisfying.
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.)
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, combine egg yolks, lemon juice, and a pinch of salt over low heat. Slowly whisk in melted butter until the sauce is smooth and creamy. Keep warm by covering it to maintain the perfect temperature and texture.
- Simmer Water for Poaching Eggs: Fill a pot with water and add white vinegar. Bring it to a gentle simmer over medium heat, which is ideal for poaching eggs evenly without breaking the whites.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add Canadian bacon slices. Cook them for about 3-4 minutes until heated through and golden brown, enhancing their flavor and texture. Remove from heat and set aside.
- Toast English Muffins: In the same skillet, melt a bit of butter and place the halved English muffins cut side down. Toast until golden brown, approximately 2-3 minutes, giving a crisp foundation for your Eggs Benedict.
- Poach Eggs: Carefully crack each egg into the gently simmering water. Poach each for 3-4 minutes, or until the whites are set and the yolks remain runny, yielding the perfect poached egg consistency.
- Assemble Your Dish: On each toasted muffin half, layer a slice of Canadian bacon, add a poached egg, and generously drizzle with hollandaise sauce. Garnish with fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately while warm.
Notes
- Use the freshest eggs possible to achieve the best poached egg texture and flavor.
- Adjust the amount of cayenne pepper to your preferred heat level for the hollandaise sauce and garnish.
- Substitute Canadian bacon with ham or crispy bacon if preferred for different flavor profiles.
- Keep the hollandaise sauce warm but avoid overheating to prevent it from breaking.
- Adding white vinegar to poaching water helps the egg whites coagulate neatly.
