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Eggs Benedict Recipe

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4.6 from 29 reviews

Classic Eggs Benedict featuring toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce garnished with fresh chives. A perfect elegant dish for breakfast or brunch.

Ingredients

Main Ingredients

  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 4 large eggs
  • 1 tablespoon white vinegar
  • Salt and pepper, to taste
  • Fresh chives, chopped, for garnish

Hollandaise Sauce

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt, to taste

Instructions

  1. Make the Hollandaise Sauce: In a bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water to create a double boiler. Slowly whisk in the melted butter until the sauce thickens to a creamy consistency. Season with salt to taste and keep the sauce warm while preparing the rest of the dish.
  2. Cook the Canadian Bacon: Heat a skillet over medium heat and cook the Canadian bacon slices for about 2-3 minutes on each side until warmed through and slightly browned. Remove from heat and set aside.
  3. Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes until the egg whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
  4. Assemble the Dish: Place the toasted English muffin halves on plates. Top each half with a slice of cooked Canadian bacon, then a poached egg. Generously drizzle the warm hollandaise sauce over the eggs and garnish with chopped fresh chives. Season with salt and freshly ground black pepper to taste.
  5. Serve: Serve immediately to enjoy the classic taste and elegant presentation of Eggs Benedict, perfect for a special breakfast or romantic brunch.

Notes

  • Use fresh eggs for the best poaching results with firm whites and runny yolks.
  • If you don't have Canadian bacon, substitute with ham or smoked turkey slices.
  • Keep the hollandaise sauce warm over lukewarm water to prevent it from separating.
  • Use a slotted spoon to remove poached eggs to drain excess water and maintain presentation quality.
  • For a thicker hollandaise sauce, continue whisking over gentle heat but avoid overheating to prevent curdling.

Find it online: https://sweetworldtastes.com/eggs-benedict-recipe/