Eggs Benedict Recipe

American · Main course · 35 min total

A classic brunch dish featuring poached eggs and Canadian bacon on toasted English muffins, topped with a rich hollandaise sauce.

Ingredients

• 2 English muffins, split and toasted
• 4 slices Canadian bacon
• 4 large eggs
• 1 tablespoon white vinegar
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions

1. Prepare hollandaise: In a blender, combine egg yolks and lemon juice; blend until frothy. With blender running, slowly drizzle in hot melted butter until thickened. Season with salt and cayenne; keep warm.
2. Poach eggs: Bring a pot of water to a gentle simmer, add vinegar. Create a whirlpool, crack an egg into the center. Cook 3-4 minutes for runny yolk. Remove with slotted spoon; drain.
3. In a skillet, cook Canadian bacon over medium heat until lightly browned, about 1 minute per side.
4. Assemble: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise over eggs. Garnish with chives or parsley if desired.
5. Serve immediately.

Tips

• For perfect poached eggs, use the freshest eggs possible.
• Hollandaise can be kept warm in a thermos for up to 30 minutes.
• Substitute smoked salmon for Canadian bacon to make Eggs Royale.

More about Eggs Benedict →