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Eggs Benedict

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Eggs Benedict is a classic American breakfast or brunch dish featuring toasted English muffins topped with Canadian bacon, poached eggs, and creamy hollandaise sauce.

Ingredients

Scale
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon
  • 2 tablespoons white vinegar (for poaching eggs)
  • 2 egg yolks (for hollandaise sauce)
  • 1/2 cup unsalted butter, melted (for hollandaise sauce)
  • 1 tablespoon lemon juice (for hollandaise sauce)
  • Salt, to taste
  • Cayenne pepper or paprika, for garnish (optional)

Instructions

  1. In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides. Set aside and keep warm.
  2. Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar.
  3. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
  4. To make the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and a pinch of cayenne pepper if desired.
  5. Place two halves of toasted English muffins on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
  6. Garnish with paprika or chopped chives, if desired. Serve immediately.

Notes

  • Use fresh eggs for better poaching results.
  • Hollandaise sauce should be made just before serving to maintain its texture.
  • Try using smoked salmon or sautéed spinach as a variation.

Nutrition

Keywords: Eggs Benedict, brunch, breakfast, hollandaise, poached eggs

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