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
Scale
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.
