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If you’ve ever craved that luxurious brunch classic that feels like a little celebration on your plate, then you’re in for a treat with this Eggs Benedict Recipe. Picture perfectly toasted English muffins topped with savory Canadian bacon, crowned by delicately poached eggs, and smothered in rich, velvety hollandaise sauce. This combination creates a harmony of flavors and textures that’s both comforting and indulgent. Whether you’re treating yourself on a weekend morning or impressing friends at your next brunch, this Eggs Benedict Recipe will quickly become a cherished go-to.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to achieving that perfect balance of flavors and textures that this dish is known for. Each item plays a crucial role, from the buttery richness of the hollandaise to the tender bite of the Canadian bacon and the light fluffiness of the toasted English muffins.
- 2 English muffins (split): These provide the sturdy, slightly crunchy base that soaks up the sauce beautifully without getting soggy.
- 4 large eggs: Poached to perfection, they offer silky yolks that add richness to every bite.
- 4 slices Canadian bacon or deli ham: Adds a savory, smoky flavor that complements both the eggs and sauce.
- 1 tablespoon white distilled vinegar: Helps the egg whites coagulate neatly during poaching for those picture-perfect eggs.
- 5 tablespoons butter (divided): Essential for buttery, golden hollandaise and cooking the bacon.
- 4 egg yolks: These create a thick, creamy base for the hollandaise sauce that is utterly divine.
- 2 teaspoons lemon juice: The bright acidity balances the richness of the butter and yolks in the sauce.
- 1 tablespoon heavy whipping cream: Makes the hollandaise extra smooth and luscious.
- ¼ teaspoon salt (or to taste): Enhances all the flavors, seasoning both sauce and eggs.
- ¼ teaspoon black pepper (or to taste): Adds just the right hint of spice.
- Fresh chives (chopped, for garnish): A pop of color and mild onion flavor that brightens the final plate.
How to Make Eggs Benedict Recipe
Step 1: Toast the English Muffins
Start by toasting your English muffins until they reach your preferred level of golden crispiness. This is key because their crunchy exterior will hold up against the moist toppings and hollandaise sauce, giving you that perfect contrast of textures in each bite. Once toasted, keep them warm in your oven on the lowest setting so they’re ready for assembly.
Step 2: Cook the Canadian Bacon
In a large skillet, melt one tablespoon of butter over medium heat and gently brown the Canadian bacon slices. Cooking them until they develop a light caramelized crust intensifies their flavor, creating a savory, slightly smoky foundation that pairs beautifully with the delicate eggs and sauce. Keep these warm alongside your toasted muffins to maintain all the lovely aromas and textures.
Step 3: Poach the Eggs
Poaching eggs might seem intimidating, but with this method, it’s surprisingly simple. Fill a saucepan with about three inches of water and bring it to a gentle simmer, then add the vinegar. The vinegar helps the egg whites set quickly, preventing them from drifting apart. Crack each egg into a small bowl, create a gentle whirlpool in the water, and carefully slip the eggs in one at a time. After 3 to 4 minutes, when the whites are set but yolks remain soft and runny, remove them with a slotted spoon and drain on paper towels. Repeat for all four eggs, embracing the peaceful rhythm of this classic technique.
Step 4: Prepare the Hollandaise Sauce
Now for the pièce de résistance: the hollandaise sauce. Melt the remaining butter gently over low heat, making sure it’s warm but not browned. Whisk together the egg yolks, lemon juice, and heavy cream in a heatproof bowl until smooth. Set this bowl over a pot of simmering water, careful that it doesn’t touch the water to prevent scrambling. Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens to a silky, velvety consistency. Season with salt and pepper to taste, cover to keep warm—and prepare yourself for one of the most indulgent sauces you’ll ever make at home.
Step 5: Assemble Your Eggs Benedict
Time to bring it all together! Place each toasted English muffin half on your serving plates. Top each with a slice of the warmed Canadian bacon, followed by one perfectly poached egg. Generously spoon the golden hollandaise sauce over the eggs, letting it cascade down the sides, coating everything in its luscious richness. This is the moment when all your hard work comes to life on the plate.
Step 6: Garnish and Serve
Finish your Eggs Benedict Recipe by sprinkling chopped fresh chives on top. These little green gems add a fresh, mild onion flavor and a beautiful pop of color, making your dish look as inviting as it tastes. Serve immediately, savoring the harmony of flavors and textures that make this an unforgettable breakfast or brunch experience.
How to Serve Eggs Benedict Recipe
Garnishes
Beyond fresh chives, you can add a sprinkle of smoked paprika or a dash of cayenne if you want a subtle kick and a splash of color. Fresh herbs like parsley or tarragon can also brighten the dish and complement the creamy hollandaise beautifully. These finishing touches make presentation stunning and flavor even more nuanced.
Side Dishes
Classic sides like crispy roasted potatoes or a simple mixed greens salad tossed with a lemon vinaigrette offer the perfect balance, cutting through the richness of the Eggs Benedict. If you want to embrace a true brunch vibe, freshly squeezed orange juice or a mimosa pairs wonderfully, turning your meal into a festive occasion.
Creative Ways to Present
Try swapping the Canadian bacon for smoked salmon or sautéed spinach for variations that keep things exciting. Serve your Eggs Benedict on toasted bagels or even fluffy biscuits for a unique twist. For a crowd-pleaser, assemble the components buffet-style and let guests build their own masterpieces—fun, interactive, and just as delicious!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store the components separately in airtight containers. Keep the hollandaise refrigerated and reheat gently. Poached eggs are best eaten fresh but can be stored carefully in water in the fridge for up to a day if needed.
Freezing
Freezing poached eggs or hollandaise isn’t recommended since texture and flavor will suffer. However, you can freeze English muffins and cooked Canadian bacon ahead of time, then refresh them in the toaster or skillet when ready to assemble your Eggs Benedict Recipe.
Reheating
Reheat the hollandaise sauce gently over very low heat or in a warm water bath while stirring to keep it smooth. Warm the muffins and Canadian bacon in the oven or on the stove for best results. Poached eggs are delicate—if reheating, do so with care by briefly immersing in warm water to maintain their shape without overcooking.
FAQs
Can I make hollandaise sauce ahead of time?
Absolutely! You can prepare hollandaise sauce a few hours in advance and keep it warm by covering the bowl and placing it in a warm spot or a very low-heat water bath. Just be sure to whisk it occasionally to keep it smooth.
What if I don’t have Canadian bacon? Can I use something else?
Definitely! Regular ham, smoked salmon, or even sautéed spinach or mushrooms work wonderfully as alternatives, giving the dish a different but equally delicious twist.
How can I prevent my poached eggs from breaking apart?
Adding vinegar to the simmering water helps the egg whites coagulate quickly. Also, crack each egg into a small cup before sliding it gently into the water’s whirlpool. Avoid overcrowding the pot to give each egg space to set.
Is there a vegan version of this Eggs Benedict Recipe?
While traditional Eggs Benedict relies on eggs and butter, you can create a vegan-friendly version by substituting poached tofu or avocado for the eggs and using vegan hollandaise made from cashews or plant-based butter. It’s a delicious alternative that still captures the spirit of the original.
Can I use a blender to make hollandaise sauce?
Yes, a blender can make the process quicker and easier by emulsifying the yolks and butter together rapidly. Just be sure to drizzle the melted butter slowly and keep the sauce warm but not hot to avoid curdling.
Final Thoughts
This Eggs Benedict Recipe is more than just a dish — it’s a celebration of breakfast elegance that you can create in your own kitchen with simple ingredients and a bit of love. From the first bite of that runny yolk mingling with buttery hollandaise to the satisfying crunch of toasted muffin, every element feels like a little indulgence. So go ahead, gather your ingredients, and give this classic recipe a try. I promise it will brighten your mornings and impress anyone lucky enough to share your table.
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Print
Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Classic Eggs Benedict is a delicious brunch favorite featuring toasted English muffins topped with savory Canadian bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. Garnished with fresh chives, this elegant dish combines buttery and tangy flavors with a smooth texture, perfect for a special breakfast or brunch.
Ingredients
For the Base:
- 2 English muffins (split)
- 4 slices Canadian bacon or deli ham
- 5 tablespoons butter (divided)
For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white distilled vinegar
For the Hollandaise Sauce:
- 4 egg yolks
- 2 teaspoons lemon juice
- 1 tablespoon heavy whipping cream
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
For Garnish:
- Fresh chives (chopped, for garnish)
Instructions
- Toast English Muffins: Toast the English muffins to your desired doneness using a toaster or toaster oven. Once toasted, set them aside and keep warm by placing them in your oven set at its lowest temperature.
- Cook Canadian Bacon: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the Canadian bacon or deli ham slices and cook until they are lightly browned on both sides. Remove from heat, set aside, and keep warm with the toasted English muffins.
- Poach the Eggs: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white distilled vinegar to the water. Crack each egg individually into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center of the vortex. Poach the eggs for 3-4 minutes until the whites are set but yolks remain runny. Remove eggs using a slotted spoon, drain on paper towels, and repeat with remaining eggs.
- Make Hollandaise Sauce: In a small saucepan, melt the remaining butter over low heat. In a heatproof bowl, whisk together the egg yolks, lemon juice, and heavy whipping cream until smooth. Place this bowl over a pot of simmering water, ensuring that the bowl does not touch the water surface. Slowly drizzle the melted butter into the egg mixture while continuously whisking until the sauce thickens and becomes smooth. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
- Assemble the Eggs Benedict: Place the toasted English muffin halves onto serving plates. Top each half with a slice of Canadian bacon or deli ham, then carefully place a poached egg on top. Spoon the warm hollandaise sauce generously over each egg.
- Garnish and Serve: Sprinkle the chopped fresh chives on top as a garnish. Serve immediately while warm and enjoy your classic Eggs Benedict!
Notes
- Use fresh eggs for best poaching results to ensure the whites hold together nicely.
- The vinegar in the poaching water helps the egg whites coagulate faster for a neater shape.
- Keep all components warm separately before assembly to serve the dish hot.
- If hollandaise sauce starts to thicken too much, whisk in a teaspoon of warm water to loosen it.
- The hollandaise sauce should be kept warm but not hot to avoid curdling the eggs.
- For variation, smoked salmon can be used instead of Canadian bacon for a seafood twist.
