Description
Classic Eggs Benedict is a luxurious brunch dish featuring perfectly toasted English muffins topped with crispy Canadian bacon, delicately poached eggs, and a rich, creamy homemade hollandaise sauce. This recipe guides you through each step ensuring a perfectly balanced and elegant dish.
Ingredients
Scale
For the Muffins and Bacon
- 4 tbsp unsalted butter (for spreading, ½ stick)
- 4 English muffins (halved)
- 8 slices Canadian bacon
For the Poached Eggs
- 8 large eggs
- 1 tbsp white vinegar
For the Hollandaise Sauce
- 4 tbsp unsalted butter (½ stick)
- 4 egg yolks
- 1 tbsp lemon juice (from ½ lemon)
- 1 tsp Dijon mustard
- Salt and pepper (to taste)
Optional Garnishes
- Chopped fresh chives
- Ground paprika
Instructions
- Prepare the English Muffins and Canadian Bacon: Butter the English muffin halves lightly and arrange them on a baking sheet with the cut side facing up. Add the Canadian bacon slices to the same baking sheet, distributing them evenly.
- Broil the Muffins and Bacon: Place the baking sheet under the broiler for 3-4 minutes, keeping a close eye to avoid burning. Remove when the muffins are golden and toasted and the Canadian bacon edges are crisp.
- Boil Water for Poaching: Fill a large saucepan with water and bring it to a rolling boil over high heat.
- Prepare the Eggs for Poaching: Crack each egg carefully into small individual bowls or ramekins to ensure no shells and ease of transfer.
- Simmer Water with Vinegar: Reduce the heat so water is just simmering with a few gentle bubbles, then add 1 tablespoon of white vinegar to help the eggs coagulate.
- Poach the Eggs: Gently slide 2-4 eggs at a time into the simmering water close to the surface, cover the pan, and poach for about 4 minutes, or until whites are set but yolks remain runny.
- Remove and Drain Eggs: Use a slotted spoon to lift the poached eggs out, placing them on a paper towel-lined plate to absorb excess water.
- Prepare Hollandaise Sauce: In a heatproof bowl or double boiler, melt 4 tablespoons of unsalted butter. In a separate bowl, whisk together 4 egg yolks, lemon juice, and Dijon mustard. Slowly drizzle the melted butter into the yolks while whisking vigorously until thick and creamy. Season with salt and pepper to taste.
- Assemble the Eggs Benedict: On each toasted English muffin half, place a slice of Canadian bacon, top with a poached egg, and generously spoon hollandaise sauce over the top.
- Garnish and Serve: Sprinkle each serving lightly with chopped fresh chives and a pinch of ground paprika if desired. Serve immediately for best flavor and texture.
Notes
- Using fresh eggs improves poaching results as older eggs tend to spread out in the water.
- Adding vinegar to the poaching water helps the egg whites firm quickly, preventing mushy edges.
- Be sure to keep the water at a gentle simmer; boiling water will break apart the eggs.
- To keep poached eggs warm while finishing the sauce, you may gently cover them with foil.
- Hollandaise sauce is best served immediately but can be kept warm over a double boiler on very low heat for a short time.
- For a lighter version, consider using turkey bacon and substituting some butter with olive oil in the sauce.
