Classic Eggs Benedict
This classic Eggs Benedict recipe features perfectly poached eggs and Canadian bacon nestled on toasted English muffins, all generously smothered in a rich, velvety Hollandaise sauce.
Equipment
- Small saucepan
- Heatproof bowl
- Whisk
- Non-stick skillet
- Large pot
- Slotted spoon
- Ramekin or small bowl
Ingredients
Main Ingredients
- 4 large fresh eggs
- 1 tablespoon white vinegar optional, for poaching
- salt for poaching water
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and kept warm
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt for Hollandaise
- cayenne pepper optional, for Hollandaise
- 2 English muffins, split
- 4 slices Canadian bacon (or ham)
- Fresh chives or parsley, chopped for garnish, optional
Instructions
Hollandaise Sauce
- Bring an inch of water to a gentle simmer in a small saucepan.
- Whisk egg yolks and lemon juice in a heatproof bowl over the simmering water until light yellow.
- Gradually whisk in warm melted butter until the sauce thickens; remove from heat and stir in salt and cayenne pepper.
- Keep the Hollandaise warm, stirring occasionally, while preparing the remaining ingredients.
Cooking
- Lightly fry Canadian bacon slices in a non-stick skillet over medium heat for 1-2 minutes per side; set aside.
- Toast English muffin halves until golden brown.
- Fill a large pot with 3-4 inches of water and a tablespoon of white vinegar; bring to a gentle simmer.
- Carefully slide each cracked egg into the simmering water and cook for 3-4 minutes for a runny yolk.
- Remove poached eggs with a slotted spoon and drain excess water on a paper towel-lined plate.
Assembly
- Place toasted English muffin halves on plates, top each with Canadian bacon, then a poached egg.
- Spoon warm Hollandaise sauce generously over each egg.
- Garnish with fresh chives or parsley, if desired, and serve immediately.
Notes
For best results, use fresh eggs for poaching. If you're new to poaching, crack eggs into individual ramekins before gently sliding them into the water. Ensure the water is simmering, not boiling, to prevent the eggs from breaking apart.