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
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.)
- 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.
