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Classic Eggs Benedict Recipe

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4.8 from 118 reviews

Classic Eggs Benedict is a timeless brunch favorite featuring perfectly poached eggs and savory Canadian bacon layered on toasted English muffins, all generously topped with a rich and creamy homemade Hollandaise sauce. Garnished with fresh chives for an elegant finish, this dish is a perfect blend of flavors and textures that promises a luxurious start to your day.

Ingredients

Eggs and Muffins

  • 4 large eggs
  • 2 English muffins, split and toasted

Meat

  • 4 slices of Canadian bacon

Poaching Liquid

  • 2 tablespoons white vinegar

Hollandaise Sauce

  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • Salt and cayenne pepper to taste

Garnish

  • Fresh chives for garnish (optional)

Instructions

  1. Prepare Poaching Water: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar to help the egg whites coagulate nicely.
  2. Poach the Eggs: Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are fully set but the yolks remain soft and runny. Use a slotted spoon to remove the eggs and set aside.
  3. Cook the Canadian Bacon: Heat a skillet over medium heat and cook the Canadian bacon slices until they are browned on both sides, about 2-3 minutes per side. Remove and keep warm.
  4. Make Hollandaise Sauce: Melt the unsalted butter in a small saucepan. In a blender, combine the egg yolks and lemon juice, blending on medium speed. Slowly drizzle in the melted butter while the blender is running until the sauce is thick, creamy, and smooth. Season with salt and cayenne pepper to taste.
  5. Assemble the Dish: Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg, then generously spoon over the Hollandaise sauce. Garnish with freshly chopped chives, if desired. Serve immediately for best flavor and texture.

Notes

  • Use fresh eggs for the best poached egg shape and texture.
  • The vinegar in the poaching water helps keep the egg whites from spreading but does not flavor the eggs.
  • For a thicker Hollandaise, ensure the butter is slowly incorporated and the blender is running steadily while drizzling.
  • Serve immediately after assembling to enjoy the perfect balance of runny yolk and warm sauce.
  • To reheat leftover Hollandaise, do so gently over a double boiler or low heat to avoid curdling.

Find it online: https://alinacooks.com/classic-eggs-benedict-recipe/