Classic Eggs Benedict

This iconic breakfast dish features perfectly poached eggs and Canadian bacon, all nestled on a toasted English muffin. It's generously draped in a rich, velvety hollandaise sauce, creating an indulgent and satisfying experience.

Classic Eggs Benedict
  • Prep time: 9 minutes
  • Cook time: 10 minutes
  • Total time: 19 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 4 large eggs
  • 2 tablespoons white vinegar (for poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 4 large egg yolks (for hollandaise)
  • 1/2 cup unsalted butter, melted and hot (for hollandaise)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • Pinch of cayenne pepper (for hollandaise)
  • Salt and black pepper to taste
  • Fresh chives or parsley, chopped, for garnish

Instructions

  1. Prepare the hollandaise sauce: Whisk egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Whisk continuously until yolks thicken and lighten.
  2. Slowly drizzle in the hot melted butter while continuously whisking until the sauce is thick and emulsified. Stir in cayenne, salt, and pepper. Keep warm.
  3. Poach the eggs: Fill a wide, shallow pot with about 3 inches of water. Add white vinegar and bring to a gentle simmer. Crack each egg into a small bowl or ramekin.
  4. Carefully slide eggs into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for desired doneness. Remove with a slotted spoon and drain on paper towels.
  5. While eggs are poaching, lightly pan-fry or griddle the Canadian bacon until slightly crispy and warmed through.
  6. Assemble: Place a toasted English muffin half on each plate. Top each half with a slice of Canadian bacon.
  7. Carefully place a poached egg on top of the Canadian bacon.
  8. Generously spoon the warm hollandaise sauce over each egg.
  9. Garnish with chopped fresh chives or parsley and serve immediately.

Tips

  • Use very fresh eggs for poaching; they hold their shape better.
  • When making hollandaise, ensure the butter is hot, but not boiling, for proper emulsification.
  • Serve immediately as hollandaise sauce can separate if left to sit too long.

Frequently Asked Questions

Can I make hollandaise sauce in advance?

Hollandaise is best made fresh right before serving. It can be kept warm for a short period (up to 30 minutes) in a thermos or a warm bain-marie, but reheating it can be tricky and lead to separation.

What if my hollandaise sauce separates?

If your hollandaise breaks, try whisking in a tablespoon of very hot water or another egg yolk into a clean bowl, then slowly whisking the broken sauce into it until it re-emulsifies.

Are there any substitutions for Canadian bacon?

Yes, you can substitute Canadian bacon with regular bacon, ham, or even smoked salmon for an Eggs Royale variation. Just ensure any substitute is cooked before assembling.