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Eggs Benedict

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Eggs Benedict is a classic American breakfast dish featuring poached eggs, Canadian bacon, and creamy hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 2 teaspoons white vinegar
  • 2 tablespoons unsalted butter (for cooking bacon)
  • 1 tablespoon chopped chives (optional, for garnish)
  • Salt and pepper to taste
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Start by preparing the hollandaise sauce. In a heatproof bowl over a pot of simmering water, whisk together egg yolks and lemon juice until thickened.
  2. Slowly drizzle in melted butter while continuously whisking until the sauce becomes thick and smooth. Season with salt and cayenne pepper. Keep warm.
  3. Heat a skillet over medium heat and melt butter. Add Canadian bacon slices and cook until lightly browned on both sides. Remove and set aside.
  4. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add white vinegar.
  5. Crack each egg into a small bowl and gently slide into the simmering water. Poach eggs for about 3 minutes or until whites are set but yolks are runny. Remove with a slotted spoon and drain.
  6. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, then a poached egg.
  7. Spoon warm hollandaise sauce over the top and garnish with chopped chives, if using. Serve immediately.

Notes

  • Use fresh eggs for the best poaching results.
  • Keep hollandaise sauce warm, but do not overheat or it may curdle.
  • Substitute Canadian bacon with smoked salmon or sautéed spinach for variations like Eggs Royale or Eggs Florentine.

Nutrition

Keywords: Eggs Benedict, breakfast, poached eggs, hollandaise sauce, brunch, classic recipe

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