Eggs Benedict Recipe
Master the classic Eggs Benedict with this foolproof recipe! Perfectly poached eggs, creamy hollandaise sauce, and toasted English muffins make this brunch favorite a hit.
Equipment
- Saucepan
- Whisk
- Slotted spoon
- Small bowls
- Toaster
- Blender (optional, for hollandaise)
Ingredients
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted
- Salt and cayenne pepper to taste
- For the Eggs Benedict:
- 4 English muffins halved and toasted
- 8 slices of Canadian bacon or ham
- 8 large eggs
- 1 tablespoon vinegar optional, for poaching
- Fresh chives or parsley for garnish
Instructions
- Prepare the Hollandaise Sauce:
- In a heatproof bowl over simmering water (double boiler), whisk together the egg yolks and lemon juice until thickened. Slowly drizzle in melted butter, whisking constantly, until the sauce is smooth and creamy. Season with salt and cayenne pepper. Keep warm.
- Alternatively, blend egg yolks and lemon juice in a blender, then slowly stream in melted butter while blending.
- Cook the Canadian Bacon:
- Heat a skillet over medium heat and cook the Canadian bacon until lightly browned. Set aside and keep warm.
- Poach the Eggs:
- Fill a saucepan with water and bring it to a gentle simmer. Add a tablespoon of vinegar if desired.
- Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict:
- Place a slice of toasted English muffin on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.
- Garnish and Serve:
- Sprinkle with fresh chives or parsley and serve immediately.