Description
Classic Eggs Benedict featuring toasted English muffins topped with Canadian bacon, perfectly poached eggs, and creamy homemade Hollandaise sauce. This elegant brunch dish combines rich flavors and is quick to prepare with simple steps for a delightful meal.
Ingredients
Scale
For the Eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: In a blender, combine the egg yolks, fresh lemon juice, and dry mustard powder. Blend on low speed to mix the ingredients thoroughly.
- Incorporate Melted Butter: With the blender running on low speed, slowly drizzle in the melted butter. Continue blending until the sauce thickens and becomes creamy.
- Season and Set Aside: Once the sauce has reached a thick, creamy consistency, stop blending and season with salt and pepper to taste. Set the Hollandaise sauce aside while preparing the remaining components.
- Toast the Muffins and Heat Bacon: Preheat the broiler to high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2 to 3 minutes until muffins are lightly browned and bacon is warmed. Remove from the oven.
- Poach the Eggs: Bring a pot of water to a boil, then reduce heat to achieve a gentle simmer. Crack one egg into a small bowl and gently slip it into the simmering water. Repeat for each egg, adding them one at a time. Let the eggs cook for 3 to 5 minutes depending on your preferred level of doneness.
- Assemble the Eggs Benedict: Place a warmed slice of Canadian bacon on each toasted English muffin half. Top each with a freshly poached egg. Season with salt and pepper, then spoon the prepared Hollandaise sauce generously over the eggs. Optionally, garnish with a sprinkle of paprika or chopped parsley for added color and flavor.
Notes
- Use fresh eggs for the best poaching results.
- If Hollandaise sauce thickens too much, whisk in a teaspoon of warm water to loosen it.
- Broiling is quick; watch carefully to prevent burning.
- For a dairy-free version, substitute butter with a vegan butter alternative in the sauce.
- Hollandaise sauce is best served immediately; keep warm but avoid overheating to prevent curdling.
