Description
Classic Eggs Benedict is the ultimate brunch dish, featuring perfectly poached eggs, crispy Canadian bacon, and a toasted English muffin, all topped with a rich and velvety hollandaise sauce. This elegant yet comforting dish is a favorite at breakfast tables and brunch gatherings, offering a perfect balance of creamy, savory, and buttery flavors. Whether you’re making it for a special occasion or treating yourself to a gourmet breakfast at home, Eggs Benedict is a timeless classic that never disappoints.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 1 tablespoon white vinegar (for poaching eggs)
- 2 tablespoons unsalted butter (for toasting muffins and searing bacon)
Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard (optional, for extra depth of flavor)
- Pinch of salt
- Pinch of cayenne pepper (optional, for a subtle kick)
Ingredient Highlights
- Poached Eggs: Runny yolks add a creamy, indulgent texture to the dish.
- Hollandaise Sauce: This rich, buttery sauce ties all the ingredients together with a smooth, tangy flavor.
- Canadian Bacon: Provides a salty, savory contrast to the creamy eggs and sauce.
- English Muffins: Their crispy, chewy texture is the perfect base for soaking up the hollandaise.
Instructions
Prepare the Hollandaise Sauce:
- Whisk the Egg Yolks: In a heatproof bowl, whisk the egg yolks and lemon juice until thickened and pale.
- Create a Double Boiler: Place the bowl over a pot of simmering water (without letting the bowl touch the water).
- Slowly Add Butter: Gradually drizzle in the melted butter while whisking continuously until the sauce thickens.
- Season: Stir in Dijon mustard, salt, and cayenne pepper (if using). Keep warm while preparing the rest of the dish.
Poach the Eggs:
- Heat the Water: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the vinegar.
- Create a Swirl: Stir the water to create a gentle whirlpool (this helps keep the egg’s shape).
- Poach the Eggs: Crack an egg into a small bowl and carefully slide it into the water. Repeat with the remaining eggs.
- Cook for 3-4 Minutes: Poach until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Assemble the Eggs Benedict:
- Toast the Muffins: In a skillet, melt 1 tablespoon of butter and toast the English muffin halves until golden brown.
- Sear the Canadian Bacon: In the same skillet, cook the bacon slices over medium heat for 1-2 minutes per side until warmed and slightly crispy.
- Assemble: Place a slice of Canadian bacon on each toasted muffin half. Top with a poached egg.
- Drizzle with Hollandaise: Spoon the warm hollandaise sauce generously over the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 28g
- Carbohydrates: 30g
- Protein: 22g