Eggs Benedict Recipe
Eggs Benedict is a beloved classic that’s perfect for weekend brunch. Featuring perfectly poached eggs, savory Canadian bacon, a toasted English muffin, and creamy hollandaise sauce, it’s an elegant yet comforting dish that never fails to impress.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of cayenne pepper (optional)
Instructions
- In a skillet over medium heat, cook the Canadian bacon until browned on both sides. Set aside.
- Bring a large pot of water to a simmer and add the white vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
- For the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water). Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper, if desired.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon hollandaise sauce over the top. Serve immediately.
Tips
For best results, use fresh eggs when poaching—they will hold their shape better. You can also keep the hollandaise warm by placing it in a bowl over hot water until ready to serve.
FAQs
- Can I make hollandaise sauce ahead of time? Hollandaise sauce is best made fresh, but it can be kept warm for up to an hour. Stir before serving.
- What can I use instead of Canadian bacon? Ham or smoked salmon makes a great substitute for Canadian bacon in Eggs Benedict.
- How do I prevent hollandaise sauce from curdling? Be sure not to overheat the egg yolks and whisk constantly while adding the butter to prevent curdling.
- Can I make poached eggs in advance? Yes, poach the eggs and place them in an ice bath. Reheat in simmering water for 1 minute before serving.
Conclusion
Eggs Benedict is a classic brunch dish that combines rich flavors and textures for a truly delightful meal. Perfectly poached eggs, savory Canadian bacon, and creamy hollandaise sauce all come together to create a dish that’s sure to impress your guests. Give this recipe a try for your next weekend brunch!
