Description
A luxurious brunch staple, Eggs Benedict combines simple yet rich ingredients to create a masterpiece of flavor and texture. The crispy toasted muffin, topped with smoky Canadian bacon, holds a perfectly poached egg with a velvety, golden yolk. The final touch—a smooth and buttery hollandaise sauce—adds a creamy, lemony richness that brings the whole dish together.
Whether you’re treating yourself to a special breakfast or impressing guests with an elegant brunch, mastering Eggs Benedict is well worth the effort. Poaching eggs to perfection and whisking up a flawless hollandaise might take a little practice, but once you taste the results, you’ll never look back!
Ingredients
– 2 English muffins, split and toasted
– 4 large eggs
– 4 slices of Canadian bacon
– 2 tablespoons white vinegar
– 2 tablespoons unsalted butter
◉ For the Hollandaise Sauce:
– 3 large egg yolks
– 1/2 cup unsalted butter, melted
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon cayenne pepper (optional)
– Salt to taste
Instructions
1. Make the Hollandaise Sauce:
– In a heatproof bowl, whisk the egg yolks and lemon juice until smooth.
– Place the bowl over a saucepan with simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
– Slowly drizzle in the melted butter while whisking constantly.
– Add Dijon mustard, cayenne pepper, and salt. Continue whisking until the sauce thickens. Remove from heat and keep warm.
2. Cook the Canadian Bacon:
– Heat a non-stick skillet over medium heat.
– Add the Canadian bacon and cook for about 2 minutes per side until lightly browned.
3. Poach the Eggs:
– Fill a saucepan with 3 inches of water and bring it to a gentle simmer. Add the white vinegar.
– Crack each egg into a small bowl. Stir the water to create a gentle vortex, then carefully slide in each egg.
– Let the eggs cook for 3-4 minutes, until the whites are set but the yolks remain runny.
– Remove with a slotted spoon and drain on a paper towel.
4. Assemble the Eggs Benedict:
– Place the toasted English muffin halves on a serving plate.
– Top each with a slice of Canadian bacon.
– Gently place a poached egg on top.
– Spoon the warm Hollandaise sauce generously over each egg.
5. Serve Immediately:
– Garnish with fresh chives or a sprinkle of paprika for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes