Description
This classic Eggs Benedict recipe offers a rich and elegant start to your day with perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a creamy homemade hollandaise sauce, garnished with fresh herbs and a hint of cayenne for a touch of heat.
Ingredients
Scale
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor)
- 1/2 cup Unsalted Butter (Melted gently)
- 1 tablespoon Lemon Juice (Fresh-squeezed is preferred)
- Salt to taste
- 1/4 teaspoon Cayenne Pepper (Optional)
Main Components
- 2 pieces English Muffins (Split and toasted for extra texture)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon)
- 4 large Eggs (Fresher eggs yield better results)
- 1 tablespoon White Vinegar (Helps maintain egg shape during poaching)
- 2 tablespoons Fresh Chives or Dill (For garnish and flavor enhancement)
- Cayenne Pepper to taste (Optional garnish)
Instructions
- Preparation Steps: Gather all ingredients and prepare your workstation to streamline the cooking process. This ensures every component is ready to be cooked without delay.
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking to achieve a smooth and creamy sauce. Keep the sauce warm by covering it, and avoid overheating to prevent curdling.
- Simmer Water for Poaching Eggs: Fill a pot with water and add the white vinegar. Bring it to a gentle simmer over medium heat, ensuring the water is hot enough to cook the eggs but not boiling vigorously.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for 3 to 4 minutes until they are heated through and have a golden-brown color. Remove from heat and set aside.
- Toast English Muffins: In the same skillet, add a small amount of butter and melt it. Place the English muffin halves cut side down and toast for about 2 to 3 minutes until they turn golden brown and slightly crisp.
- Poach Eggs: Crack each egg carefully into the simmering water. Poach the eggs for 3 to 4 minutes or until the whites are fully set while the yolks remain runny. Use a slotted spoon to remove the eggs gently and drain.
- Assemble Your Dish: On each toasted English muffin half, layer one slice of Canadian bacon followed by a poached egg. Generously drizzle the warm hollandaise sauce over the top. Garnish with freshly chopped chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately to enjoy the best texture and flavor.
Notes
- Use the freshest eggs possible for the best poaching results.
- Keep the hollandaise sauce warm but do not overheat as it can curdle.
- If you prefer, substitute Canadian bacon with ham or crispy bacon as a variation.
- Adding white vinegar to poaching water helps the egg whites coagulate faster, keeping a neat shape.
- Toast English muffins just before serving to maintain their crispness.
