Eggs Benedict is a timeless breakfast and brunch dish that combines poached eggs, Canadian bacon, and a toasted English muffin, all topped with a rich and creamy hollandaise sauce. It’s an elegant yet satisfying meal that is perfect for special occasions or leisurely weekend mornings. Follow this step-by-step recipe to create the perfect Eggs Benedict at home.



Ingredients:


For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

½ cup unsalted butter (melted)

½ teaspoon Dijon mustard (optional)

A pinch of salt

A pinch of cayenne pepper (optional, for added spice)


For the Eggs Benedict:

2 English muffins, split and toasted

4 large eggs

4 slices of Canadian bacon (or ham)

1 tablespoon white vinegar (for poaching eggs)

Chopped fresh chives or parsley (for garnish)

Salt and pepper to taste


Instructions:

1. Make the Hollandaise Sauce:

  1. In a heatproof bowl, whisk the egg yolks and lemon juice until slightly thickened.

  2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom does not touch the water.

  3. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens.

  4. Stir in Dijon mustard (if using), salt, and cayenne pepper.

  5. Remove from heat and keep warm while preparing the rest of the dish.


2. Poach the Eggs:

  1. Fill a saucepan with water and bring it to a gentle simmer.

  2. Add the vinegar to the water (this helps the egg whites stay intact).

  3. Crack each egg into a small bowl and gently slide them into the simmering water.

  4. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  5. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.


3. Assemble the Eggs Benedict:

  1. In a skillet over medium heat, warm the Canadian bacon until lightly browned on both sides.

  2. Place a slice of toasted English muffin on each plate.

  3. Top each half with a slice of Canadian bacon, followed by a poached egg.

  4. Spoon the warm hollandaise sauce generously over the eggs.

  5. Garnish with chopped chives or parsley and a dash of black pepper.


Tips for the Perfect Eggs Benedict:

Use fresh eggs for better poaching results.

Stir the water gently before adding eggs to create a swirling motion, which helps keep the egg whites together.

If the hollandaise sauce thickens too much, whisk in a teaspoon of warm water to loosen it.

Try variations like smoked salmon instead of Canadian bacon for Eggs Royale or sautéed spinach for Eggs Florentine.


Enjoy your homemade Eggs Benedict with a side of roasted potatoes or a fresh fruit salad for the ultimate brunch experience!