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Classic Eggs Benedict Recipe

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4.5 from 82 reviews

Classic Eggs Benedict is a beloved brunch dish featuring perfectly poached eggs and Canadian bacon atop toasted English muffins, all generously topped with a rich and creamy homemade Hollandaise sauce. This elegant yet simple recipe delivers a satisfying balance of flavors and textures, perfect for a weekend breakfast or special occasion.

Ingredients

Eggs

  • 4 large eggs
  • 2 tablespoons white vinegar

Base

  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon

Hollandaise Sauce

  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • Salt to taste
  • Cayenne pepper to taste

Garnish

  • Fresh chives, chopped (optional)

Instructions

  1. Prepare the poaching water: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar to the water to help the egg whites coagulate nicely during poaching.
  2. Poach the eggs: Crack each egg into a small bowl, then gently slide each egg into the simmering water one at a time. Cook the eggs for about 3 to 4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and set them aside on a plate.
  3. Cook the Canadian bacon: In a skillet heated over medium heat, cook the Canadian bacon slices until browned and heated through, about 2 to 3 minutes per side. Remove from heat and keep warm.
  4. Make the Hollandaise sauce: Melt the unsalted butter in a small saucepan until hot but not browned. In a blender, combine the three egg yolks and lemon juice. Blend on medium speed, then gradually drizzle in the melted butter while continuing to blend, until the sauce becomes thick and creamy. Season the sauce with salt and a pinch of cayenne pepper to taste.
  5. Assemble the Eggs Benedict: On each toasted English muffin half, place a slice of cooked Canadian bacon. Top with a poached egg, then generously spoon over the warm Hollandaise sauce. Garnish with freshly chopped chives if desired, and serve immediately to enjoy the perfect combination of flavors and textures.

Notes

  • Use fresh eggs for the best poaching results.
  • Maintain the simmer gently; boiling water will break apart the eggs.
  • For thicker Hollandaise, ensure butter is added slowly and egg yolks are blended thoroughly.
  • Customize by substituting Canadian bacon with smoked salmon or spinach for variations.
  • Serve immediately as Hollandaise sauce can thicken or separate upon standing.

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