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Eggs Benedict

Eggs Benedict
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Eggs Benedict is a classic brunch dish combining perfectly poached fresh eggs, savory Canadian bacon, toasted English muffins, and silky homemade hollandaise sauce. This recipe provides an easy-to-follow guide to master flawless poached eggs and creamy hollandaise sauce, creating an elegant yet comforting meal ideal for weekend mornings or special occasions.

Ingredients

Scale

For the Eggs Benedict:

  • 4 large fresh eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham
  • Fresh chopped chives or parsley, for garnish

For the Hollandaise Sauce:

  • 3 unsalted butter tablespoons (about 45 grams), melted and warm
  • 3 large egg yolks, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white vinegar (for poaching water)
  • Salt, to taste
  • Pinch of cayenne pepper

Instructions

  1. Prepare the Hollandaise Sauce: Melt unsalted butter until warm but not browned. In a heatproof bowl set over simmering water (double boiler), whisk the egg yolks with fresh lemon juice until thick and pale. Slowly drizzle in the melted butter while whisking continuously to emulsify and form a velvety sauce. Season with salt and cayenne pepper. Keep the sauce warm until serving.
  2. Toast the English Muffins and Cook the Ham: Slice the English muffins in half and toast until lightly golden and crisp. Meanwhile, pan-fry the Canadian bacon or ham slices over medium heat for 1-2 minutes per side until slightly caramelized and warmed through.
  3. Poach the Eggs Perfectly: Bring a wide pan of water to a gentle simmer, add a splash of white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes, until the whites are set but yolks remain soft. Remove eggs carefully with a slotted spoon and drain briefly on a paper towel.
  4. Assemble the Eggs Benedict: Place toasted English muffin halves on plates, top each with a slice of warm Canadian bacon. Gently add a poached egg over each slice, then generously spoon warm hollandaise sauce on top. Garnish with freshly chopped chives or parsley to finish.

Notes

  • Use fresh eggs for best poaching results — they hold their shape better.
  • Keep hollandaise sauce warm over a mild heat source (warm water bath) to prevent separation.
  • Poach eggs gently in simmering water, do not boil vigorously to avoid tough edges.
  • Toast muffins just enough for a slight crunch to avoid sogginess from the sauce.
  • Prepare all ingredients before assembly for quick, perfectly timed plating.

Nutrition

Keywords: Eggs Benedict, brunch, poached eggs, hollandaise sauce, Canadian bacon, breakfast, easy brunch recipe

Find it online: https://ninagourmet.com/eggs-benedict/