Classic Eggs Benedict Recipe
American · Main course · 35 min total
A luxurious brunch classic featuring poached eggs and Canadian bacon on toasted English muffins, topped with a silky hollandaise sauce.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 4 slices Canadian bacon
- 2 English muffins, split and toasted
- 1 tablespoon white vinegar
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions
- Prepare hollandaise: In a blender, combine egg yolks and lemon juice; blend for 10 seconds. With blender running, slowly drizzle in melted butter until thickened. Season with salt and cayenne; keep warm.
- Poach eggs: Bring a large saucepan of water to a gentle simmer. Add vinegar. Create a whirlpool, then crack an egg into the center. Cook 3-4 minutes for runny yolk. Remove with slotted spoon; drain.
- In a skillet over medium heat, cook Canadian bacon until lightly browned, about 1 minute per side.
- Assemble: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise over eggs. Garnish with chives if desired. Serve immediately.
Tips
- For perfect poached eggs, use the freshest eggs possible.
- If hollandaise thickens too much, whisk in a teaspoon of warm water.
- To keep poached eggs warm, place them in a bowl of warm water (not hot) before assembling.
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