Classic Eggs Benedict (Printable Version)
Perfectly poached eggs and Canadian bacon on English muffins, topped with creamy homemade hollandaise sauce.
# What You'll Need:
→ For the Hollandaise Sauce
01 -
3 egg yolks
02 -
1 tablespoon lemon juice
03 -
1/2 cup (1 stick) unsalted butter, melted and warm
04 -
Salt, to taste
05 -
Pinch of cayenne pepper (optional)
→ For the Poached Eggs
06 -
4 large eggs
07 -
1 tablespoon white vinegar
08 -
Water, for poaching
→ For Assembly
09 -
2 English muffins, split and toasted
10 -
4 slices Canadian bacon or ham, lightly seared
11 -
Fresh herbs (chives or parsley), for garnish
# Steps To Follow:
01 -
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and doubled in volume. Place the bowl over a pot of barely simmering water (double boiler method), ensuring the bowl does not touch the water. Slowly drizzle in the melted butter, whisking continuously, until the sauce becomes thick and creamy. Season with salt and cayenne. Remove from heat and cover to keep warm.
02 -
Fill a saucepan with 5-7 cm of water and add the vinegar. Bring to a gentle simmer. Crack an egg into a small bowl. Stir the water to create a gentle whirlpool, then slide the egg into the center. Poach for 2½ to 3 minutes, or until whites are set but yolk remains runny. Remove with a slotted spoon and gently blot dry. Repeat for the remaining eggs.
03 -
Toast English muffins until golden. Top each half with a slice of seared Canadian bacon or ham. Carefully place a poached egg on top of the meat. Spoon warm hollandaise sauce generously over each egg. Garnish with fresh herbs.
# Notes and Tips:
01 -
Serve warm, ideally on a clean white plate to highlight the soft whites, rich yellow yolks, and golden hollandaise. Pair with fresh greens or a mimosa for the perfect brunch.