An elegant breakfast favorite featuring toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a velvety homemade hollandaise sauce. A timeless brunch dish that’s easier to make than you think!
Ingredients (Serves 2–3)
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon (or thick-cut ham)
- 1 tablespoon white vinegar (for poaching water)
- Chopped chives or parsley, for garnish (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Salt, to taste
- Pinch of cayenne or paprika (optional)
Instructions
1. Make the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until slightly thickened and pale.
- Place the bowl over a saucepan of gently simmering water (double boiler method), making sure the bowl doesn’t touch the water.
- Slowly drizzle in the warm melted butter while whisking constantly, until the sauce thickens and becomes smooth.
- Remove from heat, season with salt and a pinch of cayenne or paprika. Keep warm.
2. Cook the Canadian Bacon:
- In a skillet over medium heat, sear the Canadian bacon slices for 1–2 minutes per side, until golden and heated through. Set aside.
3. Poach the Eggs:
- Fill a medium saucepan with 2–3 inches of water. Bring to a gentle simmer and add the vinegar.
- Crack each egg into a small cup or ramekin. Stir the water to create a gentle whirlpool, then carefully slide in the eggs one at a time.
- Poach for about 3 minutes, until the whites are set and the yolks are still soft.
- Remove with a slotted spoon and gently blot with paper towel.
4. Assemble:
- Place toasted English muffin halves on plates.
- Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped chives or parsley if desired.
Pro Tip:
Serve with a side of crispy hash browns, roasted asparagus, or a light arugula salad for a full brunch experience.
