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Eggs Benedict

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Eggs Benedict is a classic brunch dish made with toasted English muffins, savory Canadian bacon, poached eggs, and a velvety hollandaise sauce. It’s rich, comforting, and feels like a fancy restaurant meal—but you can totally make it at home!

Ingredients

Scale

For the Hollandaise Sauce:

  • 3 large egg yolks

  • 1 tablespoon lemon juice

  • 1/2 cup (1 stick) unsalted butter, melted and warm

  • Pinch of cayenne pepper (optional)

  • Salt, to taste

For the Eggs Benedict:

  • 4 large eggs

  • 2 English muffins, split and toasted

  • 4 slices Canadian bacon

  • 1 tablespoon white vinegar (for poaching)

  • Chopped chives or parsley (optional garnish)

Instructions

  1. Make the Hollandaise Sauce:
    In a heatproof bowl over a pot of simmering water (double boiler), whisk together egg yolks and lemon juice until slightly thickened.
    Slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and smooth.
    Add salt and cayenne to taste. Keep warm (off heat) until ready to use.

  2. Toast the English Muffins:
    Split and toast the English muffins until golden brown. Set aside.

  3. Cook the Canadian Bacon:
    In a skillet over medium heat, cook Canadian bacon slices until browned and warmed through. Set aside.

  4. Poach the Eggs:
    Fill a medium saucepan with 2–3 inches of water and bring to a gentle simmer. Add vinegar.
    Crack eggs one at a time into a small bowl, then gently slide into the water.
    Poach for about 3–4 minutes, until the whites are set but yolks are still soft. Remove with a slotted spoon and drain on paper towels.

  5. Assemble:
    Place a slice of Canadian bacon on each toasted muffin half. Top with a poached egg, then spoon over hollandaise sauce.
    Garnish with chopped chives or parsley if you like. Serve immediately.

Notes

  • Use a blender for quicker hollandaise: Blend yolks and lemon juice, then slowly stream in melted butter while blending.

  • Don’t overcook the eggs—runny yolks are key!

  • Add sautéed spinach or smoked salmon for a twist.

 

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