Classic Eggs Benedict
Perfectly poached eggs on toasted English muffins with Canadian bacon and rich hollandaise sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 English muffins
- 4 slices Canadian bacon
- 4 large eggs
- 2 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Salt and white pepper to taste
- Pinch of cayenne pepper
- Fresh chives for garnish
Nutrition Facts
Share this Recipe
Instructions
Prepare the hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler), continuing to whisk vigorously.
Slowly drizzle in the melted butter while constantly whisking until the sauce thickens. Season with salt, white pepper, and cayenne. Remove from heat and keep warm.
Toast the English muffins until golden brown. Keep warm.
In a skillet over medium heat, lightly brown the Canadian bacon slices, about 1 minute per side. Keep warm.
Poach the eggs: Bring a pot of water to a gentle simmer. Crack eggs individually into small cups, then gently slide them into the water. Cook for 3-4 minutes until whites are set but yolks remain runny.
Assemble: Place toasted muffin halves on plates, top with Canadian bacon, then poached eggs. Spoon hollandaise sauce over each egg, garnish with chives, and serve immediately.
Chef's Tips
- Fresh Eggs: Use the freshest eggs possible for better poaching results as the whites hold together better.
- Vinegar Trick: Add a splash of white vinegar to the poaching water to help the egg whites coagulate faster.
- Sauce Consistency: If hollandaise becomes too thick, whisk in a teaspoon of warm water to thin it.
- Alternative Proteins: Try smoked salmon or spinach instead of Canadian bacon for variations.
- Timing: Have all components ready before poaching eggs as they should be served immediately.
