Description
Indulgent Eggs Benedict is a classic and savory breakfast or brunch dish featuring perfectly toasted English muffins topped with Canadian bacon, delicately poached eggs, and a rich, homemade Hollandaise sauce. Garnished with fresh chives or parsley, this recipe delivers a balanced blend of creamy textures and bold flavors that make for a satisfying morning meal.
Ingredients
Scale
For the Base
- 4 English muffins, split
- 8 large eggs
- 8 slices Canadian bacon or ham
- Unsalted butter, for cooking and sauce (about 1 cup melted)
For the Hollandaise Sauce
- 3 egg yolks
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pinch of cayenne pepper
Additional Ingredients
- 1 tablespoon white vinegar (for poaching eggs)
- Chopped fresh chives or parsley, for garnish
Instructions
- Toast English Muffins: Split the English muffins in half and toast them until they are golden brown and slightly crisp to provide a sturdy base for the toppings.
- Cook Canadian Bacon: Heat a small amount of butter in a skillet over medium heat; add Canadian bacon or ham slices and cook until lightly browned on each side. Remove from skillet and set aside.
- Prepare Hollandaise Sauce: In a heatproof bowl set over simmering water (double boiler setup), whisk together egg yolks, fresh lemon juice, and Dijon mustard. Slowly drizzle in melted butter while whisking continuously until the sauce thickens and becomes smooth. Season with salt and a pinch of cayenne pepper. Keep warm until serving.
- Poach Eggs: Fill a wide pan with water and bring it to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach eggs for about 3-4 minutes until the whites are fully set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on paper towels.
- Assemble the Eggs Benedict: Place a slice of Canadian bacon on each toasted English muffin half. Top each with a poached egg, then generously spoon the warm Hollandaise sauce over the top.
- Garnish and Serve: Sprinkle with chopped fresh chives or parsley for a pop of color and fresh flavor. Serve immediately for the best experience.
Notes
- For delicious variations, substitute Canadian bacon with smoked salmon for Eggs Royale or sautéed spinach for Eggs Florentine.
- To ensure a perfectly thick and creamy Hollandaise, whisk continuously and drizzle melted butter slowly.
- Store-bought Hollandaise sauce can be used for convenience, but fresh sauce offers superior flavor and texture.
- A pinch of cayenne pepper or smoked paprika in the sauce adds a subtle warmth and enhances depth of flavor.
