Description
This classic Eggs Benedict recipe elevates your breakfast with perfectly poached eggs, rich homemade hollandaise sauce, crispy Canadian bacon, and toasted English muffins. Ready in 30 minutes, it’s an indulgent yet straightforward dish to impress any morning.
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.)
- Salt to taste (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.)
- Cayenne Pepper to taste (Optional garnish.)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan, combine the egg yolks, lemon juice, and a pinch of salt over low heat. Slowly whisk in the melted butter until the sauce becomes smooth and creamy. Keep the sauce warm by covering it while you prepare the rest of the dish.
- Simmer Water for Poaching Eggs: Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer over medium heat, which will help the eggs maintain their shape during poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add the Canadian bacon slices. Cook them for about 3-4 minutes until they are heated through and golden brown. Remove them from the skillet 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 them until they turn golden brown, approximately 2-3 minutes.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain them well.
- Assemble Your Dish: On each toasted muffin half, layer a slice of Canadian bacon, then place a poached egg on top. Drizzle generously with the warm hollandaise sauce. Garnish with fresh chives or dill and a sprinkle of cayenne pepper, if using. Serve immediately to enjoy the best flavor and texture.
Notes
- Use the freshest eggs possible for optimal poaching results.
- Keep the hollandaise sauce warm but not hot to avoid curdling.
- You can substitute Canadian bacon with ham or bacon for different flavor variations.
- White vinegar added to poaching water helps eggs hold their shape better.
- Serve immediately after assembling to maintain the crispness of the toasted muffins.
