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Classic Eggs Benedict

Two servings of classic Eggs Benedict topped with rich hollandaise sauce and paprika, ready for brunch.
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Make restaurant-quality Eggs Benedict at home, featuring perfectly poached eggs, Canadian bacon, toasted English muffins, and silky homemade hollandaise sauce.

Ingredients

Scale
  • 2 English muffins
  • 4 slices Canadian bacon
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching water)
  • 1 tablespoon butter (for toasting)
  • Paprika or chopped chives for garnish
  • For the Hollandaise:
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted and kept warm
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins and Bacon: Split the English muffins. Lightly toast them until golden brown. In a skillet over medium heat, warm the Canadian bacon slices until heated through. Set aside.
  2. Prepare the Poaching Water: Fill a wide, shallow pan with about 3 inches of water. Add the white vinegar. Bring the water to a gentle simmer; you want small bubbles forming, not a rolling boil.
  3. Poach the Eggs: Crack each egg individually into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon. Carefully slide one egg into the center of the swirl. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  4. Make the Hollandaise Sauce (Stovetop Method): Place the egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl set over a saucepan containing about an inch of simmering water (ensure the bottom of the bowl does not touch the water). Whisk constantly until the mixture thickens slightly and becomes pale, about 3 minutes. This is the base.
  5. Emulsify the Butter: Remove the bowl from the heat. Slowly, drop by drop at first, begin whisking in the warm melted butter. Once the sauce starts to emulsify and thicken, you can pour the butter in a thin, steady stream while whisking vigorously until all the butter is incorporated and the sauce is thick and smooth. If the sauce gets too thick, whisk in a few drops of warm water.
  6. Assemble the Dish: Place one toasted English muffin half on each plate. Top with a slice of warm Canadian bacon. Gently place one poached egg on top of the bacon.
  7. Finish and Serve: Spoon a generous amount of warm hollandaise sauce over each egg. Garnish with a light sprinkle of paprika or chopped chives. Serve immediately.

Notes

  • For perfectly poached eggs, use the freshest eggs possible; the whites hold together better.
  • To keep hollandaise warm without scrambling, place the bowl in a slightly warmer spot, like over a bowl of very warm (not hot) water, stirring occasionally.
  • If you prefer a shortcut, you can blend the hollandaise ingredients in a blender, slowly drizzling in the melted butter while the blender runs.

Nutrition

Find it online: https://kitchenslang.com/eggs-benedict-ultimate-brunch-recipe/