Description
Make traditional Eggs Benedict at home, featuring perfectly poached eggs, Canadian bacon, toasted English muffins, and a simple, creamy Hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 4 slices Canadian bacon or ham
- 4 English muffin halves
- 1 tablespoon white vinegar (for poaching water)
- 1 tablespoon butter (for toasting)
- For Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted and kept warm
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Instructions
- Toast the English muffin halves lightly. Spread a small amount of butter on the cut side of each half and set aside.
- Prepare the Hollandaise: Place the egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl). Whisk constantly until the mixture thickens slightly and coats the back of a spoon, about 3 to 5 minutes.
- Remove the bowl from the heat. Slowly drizzle in the warm melted butter while whisking vigorously until the sauce is thick and emulsified. Whisk in salt and cayenne pepper. Keep warm, but do not let it get too hot.
- Cook the Bacon: Lightly fry or grill the Canadian bacon slices until heated through and slightly browned on the edges.
- Poach the Eggs: Bring a wide saucepan of water to a gentle simmer. Add the vinegar. Crack each egg into a small cup or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain excess water. Repeat with remaining eggs.
- Assemble the Benedict: Place one toasted muffin half on each plate. Top with a slice of warm Canadian bacon. Place one poached egg on top of the bacon. Spoon a generous amount of Hollandaise sauce over the egg. Serve immediately.
Notes
- For easy poaching, crack eggs one at a time into a fine-mesh sieve over a bowl to drain watery whites before dropping them into the simmering water.
- If your Hollandaise sauce breaks (separates), whisk in one teaspoon of warm water or lemon juice to try and bring it back together.
- You can use a blender for a quick Hollandaise: place yolks, lemon juice, salt, and pepper in the blender jar. Blend on low while slowly streaming in the hot melted butter until thick.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 1
- Protein: 17
- Cholesterol: 350