Description

This Classic Eggs Benedict recipe brings a gourmet brunch favorite to your home kitchen. With buttery hollandaise sauce, savory Canadian bacon, and perfectly poached eggs atop toasted English muffins, it’s a delicious combination of creamy, tangy, and smoky flavors. Impress family or guests with this restaurant-quality dish that’s easier to make than it looks!

Ingredients

Scale

For the Hollandaise Sauce:

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt

For the Eggs Benedict:

2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus extra for spreading
8 slices Canadian bacon
4 English muffins, split
Fresh chives, chopped (for garnish)

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Instructions

Prepare the Hollandaise Sauce:
- Melt the butter in a small saucepan over medium heat until it’s clear and foamy. Separate the clarified butter by discarding the milk solids.
- In a stainless-steel bowl, combine egg yolks, water, and lemon juice. Place the bowl over a pot with steaming water (bowl shouldn’t touch the water) and whisk constantly until the mixture thickens and turns pale yellow.
- Gradually add the clarified butter, whisking continuously to create a smooth sauce. Add more lemon juice, cayenne, and salt to taste. If it’s too thick, add warm water a tablespoon at a time to reach the desired consistency.
Poach the Eggs:
- Heat water and vinegar in a wide pot until it steams with gentle bubbles. Crack each egg into a small bowl and gently slide them into the water one at a time, ensuring they’re spaced out.
- Cook for 3-4 minutes until the whites are set but yolks are still soft. Transfer the eggs to a towel-lined plate to drain and pat dry.
Assemble the Eggs Benedict:
- Melt the butter in a skillet and brown the Canadian bacon on both sides. Toast the English muffins and spread them with butter.
- Place a slice of Canadian bacon on each English muffin half, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives.