Description
Classic Eggs Benedict with Hollandaise sauce is a timeless breakfast favorite featuring perfectly poached eggs, savory Canadian bacon, and toasted English muffins, all topped with a rich, creamy hollandaise sauce. This elegant yet approachable recipe takes just 30 minutes and is ideal for a special brunch or weekend treat.
Ingredients
Scale
For the Eggs Benedict
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
For the Hollandaise Sauce
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Melt the Butter: In a saucepan, melt the butter over low heat and keep it warm. This warm melted butter will be used to create the hollandaise sauce.
- Prepare Egg Yolks: In a separate heatproof bowl, whisk together the egg yolks and lemon juice until smooth and combined.
- Thicken the Yolks: Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and lightens in color.
- Incorporate Butter: Slowly drizzle in the warm melted butter while whisking continuously to create a smooth and creamy hollandaise sauce.
- Season the Sauce: Add salt and pepper to taste, then set the hollandaise sauce aside, keeping it warm.
- Poach the Eggs: In a large pot, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide the eggs into the simmering water.
- Cook Eggs: Poach the eggs for about 3-4 minutes until the egg whites are set but the yolks remain runny for optimal texture.
- Cook Canadian Bacon: While eggs poach, heat a skillet over medium heat and cook the Canadian bacon slices until heated through and lightly browned.
- Assemble the Eggs Benedict: On each toasted English muffin half, place a slice of Canadian bacon, then top with a poached egg.
- Apply Hollandaise: Generously drizzle the warm hollandaise sauce over the eggs and Canadian bacon on each muffin half.
- Serve: Serve immediately while warm and enjoy your classic Eggs Benedict breakfast.
Notes
- Use fresh, high-quality eggs for best poaching results.
- Keep the hollandaise sauce warm but not hot to prevent it from curdling.
- Adding white vinegar to poaching water helps the egg whites coagulate faster for neat poached eggs.
- If preferred, substitute Canadian bacon with smoked ham or turkey bacon.
- For a thicker hollandaise, continue whisking until desired consistency is reached, but avoid overheating.
