This classic Eggs Benedict recipe delivers restaurant-worthy results in just 35 minutes. With perfectly poached eggs nestled on toasted English muffins, topped with Canadian bacon and rich hollandaise sauce, it’s the ultimate breakfast indulgence. Each luxurious serving packs 16g of protein while keeping calories reasonable at 348 per portion. Whether you’re treating yourself to a weekend brunch or impressing guests, this foolproof method ensures restaurant-quality results every time.
Ingredients Section
- English Muffins: 2 fresh muffins, best when lightly toasted
- Eggs: 4 large, fresh eggs at room temperature for better poaching
- Canadian Bacon: 4 slices, perfect for that classic smoky flavor
- Vinegar: Just a splash for poaching eggs effectively
- For Hollandaise Sauce:
- 4 Tablespoons butter, unsalted
- 4 egg yolks, room temperature
- 2 teaspoons lemon juice (or lime juice)
- 1 Tablespoon heavy whipping cream
- Salt and pepper to taste
Instructions Section
- Prepare Hollandaise Sauce: Melt butter in saucepan. Beat egg yolks separately, add lemon juice, cream, seasonings. Gradually incorporate hot butter, one spoonful at a time to prevent curdling.
- Finish the Sauce: Return mixture to saucepan, cook on low for 20-30 seconds while stirring. Set aside to thicken.
- Poach Eggs: Simmer water with splash of vinegar. Gently add eggs using a measuring cup. Cook 3-5 minutes until desired firmness.
- Cook Canadian Bacon: Heat in pan for about 1 minute per side until lightly browned.
- Assembly: Toast muffins, layer with Canadian bacon, top with poached egg, and generously drizzle with hollandaise sauce.
Mastering Hollandaise
Making hollandaise sauce might seem tricky, but don’t worry! The secret is in the slow addition of butter to the eggs – this gentle process is called tempering. Think of it like introducing two shy friends – you want to do it slowly and carefully. If you notice your sauce becoming too thick, just add a tiny splash of warm cream and give it a gentle stir. Your sauce should be smooth and creamy, perfect for draping over those beautiful poached eggs.
Perfect Poached Eggs
Want to know the secret to gorgeous poached eggs? It’s all about the water temperature! You’re looking for tiny bubbles rising to the surface – like a hot tub on its gentlest setting. Using a measuring cup to slide your egg into the water gives you more control than cracking it straight in. The vinegar trick really does help keep your egg whites neat and tidy, but don’t worry if they’re not perfect – they’ll still taste amazing!
Mix It Up: Easy Variations
Love this classic but want to try something different? Swap the Canadian bacon for smoked salmon to make Eggs Royale – so fancy! For a vegetarian twist, try sautéed spinach and mushrooms instead of the meat. You can also play with the hollandaise by adding a pinch of cayenne pepper for heat or fresh herbs like dill or chives. These little changes keep this breakfast favorite exciting and new.
Serving Tips
Eggs Benedict is best served right away while everything’s hot and the hollandaise is at its creamiest. Add a handful of fresh greens or some crispy breakfast potatoes on the side. A sprinkle of paprika or fresh chives on top adds a lovely pop of color. Set out little dishes of hot sauce for anyone who likes extra heat – it’s wonderful with the rich hollandaise!
Eggs Benedict
Equipment
- Medium pot
- small saucepan
- slotted spoon
- Large Pan
Ingredients
For the Hollandaise sauce:
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice or lime juice
- 1 Tablespoon heavy whipping cream
Main Ingredients:
- 2 English muffins
- 4 large eggs
- 4 slices Canadian bacon
- Vinegar just a splash
- salt and pepper to taste
Instructions
- For the Hollandaise sauce: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
- Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. (Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don’t curdle).
- Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
- To poach the eggs: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. Add a little splash of vinegar to the water.
- Crack one egg into a small cup. Lower the egg into the simmer water, gently easing it out of the cup. Cook the egg in simmering water for 3-5 minutes.
- While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
- To Assemble: Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
