Description
Eggs Benedict is a classic brunch favorite featuring perfectly poached eggs, toasted English muffins, savory Canadian bacon or ham, and a rich, buttery homemade hollandaise sauce. This recipe guides you through making each component easily at home to create a restaurant-quality dish that’s both indulgent and customizable.
Ingredients
Scale
Main Ingredients
- 4 fresh eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter, melted (clarified butter recommended)
- Salt, to taste
Other Ingredients
- 1 tablespoon white vinegar (for poaching)
- Freshly ground black pepper, to taste
- Optional garnishes: chopped fresh chives, parsley, or smoked paprika
Instructions
- Prepare the Hollandaise Sauce: Melt butter slowly until warm but not browned. In a heatproof bowl, whisk the egg yolks with lemon juice over a gentle pan of simmering water. Gradually add the melted butter while whisking vigorously until the sauce thickens and becomes creamy. Season with salt, keep warm but avoid overheating to prevent breaking.
- Poach the Eggs: Fill a wide pan with water, add white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Lift eggs out with a slotted spoon and drain on paper towels.
- Toast the English Muffins and Prepare the Meat: Split and toast the English muffins until golden brown. In a skillet, sear the Canadian bacon or ham slices gently just until warmed and lightly browned to enhance flavor and texture.
- Assemble the Eggs Benedict: Place toasted muffin halves on plates, top each with Canadian bacon, then carefully place a poached egg on top. Spoon hollandaise sauce generously over the eggs. Finish with freshly ground black pepper or optional garnishes like chopped chives.
Notes
- Use fresh eggs for the best poached egg texture and shape.
- Keep hollandaise sauce warm over a double boiler, stirring occasionally to avoid splitting.
- Using clarified or melted butter helps prevent hollandaise from breaking.
- Maintain a gentle simmer when poaching eggs to avoid tough whites or overcooked yolks.
- Toast muffins well to prevent sogginess under the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Poaching, Searing, Toaster
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 320 mg