Description
Eggs Benedict is a classic brunch favorite combining perfectly poached eggs, savory Canadian bacon, and toasted English muffins, all topped with a rich and creamy hollandaise sauce. This simple yet elegant recipe guides you through each step to create a harmonious balance of creamy, tangy, and savory flavors that will impress guests and elevate your brunch experience.
Ingredients
Scale
Main Ingredients
- 4 fresh eggs
- 2 English muffins, sliced in half
- 4 slices Canadian bacon
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of salt
- Pinch of white pepper or cayenne pepper (optional)
Other
- 1 tablespoon white vinegar (for poaching eggs)
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or paprika, for garnish (optional)
Instructions
- Prepare the Hollandaise Sauce: Whisk the egg yolks together with fresh lemon juice in a heatproof bowl placed over simmering water. Stir continuously until the mixture thickens slightly. Slowly drizzle in the melted butter while whisking vigorously to create a smooth, creamy sauce. Season with salt and a pinch of white pepper or cayenne if desired. Keep the sauce warm but avoid overheating to prevent separation.
- Toast the English Muffins and Cook the Canadian Bacon: Slice the English muffins in half and toast them until golden and crisp. Meanwhile, warm the Canadian bacon slices in a skillet until they develop a slight caramelized edge for enhanced smoky flavor and texture.
- Poach the Eggs: Fill a saucepan with water and add a tablespoon of white vinegar. Bring the water to a gentle simmer, then create a whirlpool with a spoon. Crack each egg into a small cup, then carefully slide it into the center of the whirlpool. Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks remain runny. Remove eggs using a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each half with a slice of warm Canadian bacon, then gently add a poached egg on top. Spoon a generous amount of hollandaise sauce over the eggs, letting it cascade over the sides. Finish with a sprinkle of fresh chopped chives or paprika if desired. Serve immediately.
Notes
- Use fresh eggs for better poaching results and presentation.
- Maintain gentle heat when making hollandaise to avoid curdling the sauce.
- Keep poaching water just below boiling to cook eggs evenly without toughening.
- Warm your plates before serving to keep the dish at the ideal temperature longer.
- Prep ingredients like toasted muffins and hollandaise sauce ahead of time to assemble quickly once eggs are poached.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg