Eggs Benedict

Short Description

Eggs Benedict is a classic breakfast or brunch dish consisting of toasted English muffins topped with Canadian bacon, poached eggs, and drizzled with rich hollandaise sauce. This indulgent combination delivers a luxurious yet comforting meal that impresses at any table.

Why You’ll Love This Recipe

• The silky hollandaise sauce adds a velvety texture and buttery richness that complements the tender poached eggs.

• The crisp edge of toasted English muffins paired with the delicate flavor of Canadian bacon balances texture and taste.

• This recipe elevates any gathering or special morning, yet is simple enough to prepare at home.

• Provides an elegant presentation with modest ingredients, making it ideal for entertaining or treating oneself.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• English muffins, split and toasted

• Canadian bacon or ham slices

• Fresh large eggs

• Unsalted butter (for hollandaise and occasional setting)

• Egg yolks (for hollandaise)

• Fresh lemon juice

• Water (for poaching and hollandaise)

• White vinegar (for poaching eggs)

• Salt

• Cayenne pepper or a pinch of paprika or white pepper (optional, for seasoning hollandaise)

• Black pepper (freshly ground, to taste)

directions

1. Begin by preparing the hollandaise sauce: melt butter until warm. In a separate bowl, whisk together egg yolks and lemon juice until pale and slightly thickened. Gradually drizzle in the warm butter while whisking constantly to emulsify. Season with salt and optional cayenne or white pepper. Keep warm.

2. Poach the eggs: bring water to a gentle simmer in a wide saucepan. Add a small amount of white vinegar. Crack each egg into a small cup and gently slide into simmering water. Cook for about 3–4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on kitchen paper.

3. Toast the English muffins until golden brown. While still warm, place slices of Canadian bacon on the muffins and lightly heat through (in a pan or under a broiler).

4. Assemble each serving: place the toasted muffin halves with Canadian bacon on a plate. Top each with a poached egg. Spoon hollandaise sauce generously over the egg. Season with freshly ground black pepper and a small pinch of paprika or cayenne if desired.

Servings and timing

• Servings: 2–4 people depending on appetite

• Preparation time: approximately 15 minutes

• Cooking time: approximately 15 minutes

• Total time: about 30 minutes

Variations

• Replace Canadian bacon with smoked salmon for a “Eggs Royale” style.

• Use spinach and mushrooms instead of bacon for a vegetarian version.

• Swap English muffins for toasted brioche or croissants for richer texture.

• Incorporate herbs into the hollandaise such as tarragon or chives for added flavor.

• For a lighter sauce, use clarified butter or reduce the amount of butter in hollandaise.

storage/reheating

• If you have leftover hollandaise, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over very low heat, whisking constantly to maintain the emulsion; add a few drops of warm water if it becomes too thick or begins to separate.

• Poached eggs are best served fresh; reheating tends to degrade texture. If necessary, rewarm gently by placing in simmering water for about 30 seconds.

• Toasted muffins can be stored in an airtight container at room temperature for a few hours or in the fridge overnight; re-toast before serving to restore crunch.

FAQs

What is the best way to poach eggs so that the yolk stays runny?

The best method is to maintain water at a gentle simmer—not a rolling boil. Add a bit of vinegar to help the whites coagulate. Slide the egg in gently and avoid stirring too much. Cook for about 3–4 minutes until the white is set and the yolk is soft.

How do I prevent hollandaise sauce from separating or curdling?

Ensure the butter is warm but not hot when adding to the yolks. Whisk constantly and add butter gradually. Keep the temperature low and avoid direct high heat. If the sauce begins to separate, whisk in a teaspoon of warm water to help bring it back together.

Can I make hollandaise sauce ahead of time?

You can prepare it ahead, but it is best used within a couple of hours. Store it warm and gently reheat before serving. Prolonged storage can cause it to separate or lose its silky texture.

What is a suitable substitute for Canadian bacon?

Ham slices, smoked ham, smoked salmon, turkey bacon, or even sautéed veggies like spinach and mushrooms are acceptable substitutes depending on dietary preferences or to create variation.

How do I know when the English muffins are properly toasted?

They should have a golden‐brown crust and a crisp exterior, while remaining somewhat soft inside. A toaster, oven broiler, or skillet will all work—just ensure even toasting without burning.

Can I adjust hollandaise for dietary restrictions (e.g. weaker butter flavour or less fat)?

Yes. Use clarified butter or reduce butter. Alternatively, use a butter substitute designed for cooking or incorporate yoghurt for a lighter version (though texture and flavor will differ).

How do I store leftovers of Eggs Benedict if assembled already?

It is not recommended to assemble until serving; stored assembled Eggs Benedict tends to become soggy. If you must, keep sauce separate, muffins toasted but not fully assembled, then reheat components individually and combine at serving time.

Is there a safer way to ensure eggs are safely cooked, especially for pregnant individuals?

For greater safety, poach eggs until both whites and yolks are firmer; cook an extra minute or two. Avoid consuming raw or lightly cooked eggs if recommended by your healthcare provider.

Can hollandaise sauce be made without egg yolks?

Traditional hollandaise relies on yolks for texture. Without egg yolks, you would need a substitute such as a vegan mayonnaise base or blended silken tofu, which changes the characteristic flavour and texture significantly.

Conclusion

Eggs Benedict is a timeless dish that combines crisp, savoury Canadian bacon, pillowy poached eggs, and indulgent hollandaise sauce to elevate any breakfast or brunch. With some careful technique and fresh ingredients, it is possible to recreate this elegant meal at home. Whether following the traditional version or exploring variations, the result is satisfying, impressive, and memorable.