Description
Elevate your breakfast or brunch with this classic Eggs Benedict recipe featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy homemade hollandaise sauce. This 30-minute recipe serves two and offers a delicious balance of flavors and textures to start your day right.
Ingredients
Scale
Hollandaise Sauce
- 3 large egg yolks (use fresh eggs for best flavor)
- 1/2 cup unsalted butter (melted gently)
- 1 tablespoon fresh-squeezed lemon juice
- Salt to taste
- 1/4 teaspoon cayenne pepper (optional)
Main
- 2 English muffins, split and toasted
- 4 slices Canadian bacon (can substitute with ham or crispy bacon)
- 4 large eggs (preferably fresh)
- 1 tablespoon white vinegar (for poaching eggs)
- 2 tablespoons fresh chives or dill (for garnish)
- Cayenne pepper to taste (optional garnish)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly add the melted butter while continuously whisking until the sauce thickens and becomes smooth and creamy. Keep the sauce warm by covering it.
- Simmer Water for Poaching Eggs: Fill a pot with water and add white vinegar. Bring the water to a gentle simmer over medium heat, ensuring it does not boil vigorously.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add the Canadian bacon slices. Cook for 3-4 minutes until they are heated through and golden brown. Remove from heat and set aside.
- Toast English Muffins: Using the same skillet, melt a small amount of butter. Place the English muffin halves cut side down on the skillet and toast for 2-3 minutes until golden brown and crispy.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs gently using a slotted spoon and drain any excess water.
- Assemble Your Dish: On each toasted muffin half, place a slice of sautéed Canadian bacon. Top with a poached egg and generously drizzle with the warm hollandaise sauce. Garnish with fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately to enjoy the eggs at their best.
Notes
- Use fresh eggs for the best poaching results with firm whites and runny yolks.
- Melt butter gently to prevent separation in the hollandaise sauce.
- Maintain the water at a gentle simmer for perfect poached eggs.
- The white vinegar in the poaching water helps the egg whites to coagulate quickly.
- Keep hollandaise sauce warm but avoid overheating to prevent curdling.
- Substitute Canadian bacon with ham or crispy bacon to vary flavors.
- Serve immediately for optimal texture and taste.
