Description
A deliciously rich and creamy Eggs Benedict recipe that features perfectly poached eggs, Canadian bacon, and homemade hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split in half and toasted
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- Salt, to taste
- Fresh chives, chopped (for garnish)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Instructions
- In a saucepan, bring water to a gentle simmer and add white vinegar.
- Crack each egg into a small bowl or ramekin, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- While the eggs are poaching, heat a skillet over medium heat and cook the Canadian bacon until warmed through, about 2-3 minutes on each side.
- To make the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.
- Serve immediately and enjoy your classic Eggs Benedict!
Notes
- For perfectly poached eggs, you can create a gentle whirlpool in the simmering water before adding the eggs.
- Adjust the hollandaise sauce consistency by adding a little water if it’s too thick.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Keywords: Eggs Benedict, breakfast recipe, brunch recipe, poached eggs, hollandaise sauce