Quick Description
Eggs Benedict is a classic breakfast dish featuring perfectly poached eggs, Canadian bacon, and rich, creamy hollandaise sauce, all served on a toasted English muffin. This indulgent dish is a favorite for brunch or special occasions, with its balance of creamy, salty, and savory flavors. It’s a simple yet luxurious breakfast treat that never disappoints.
Servings & Timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients List
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
- Salt to taste
For the Eggs Benedict
- 2 English muffins, split in half
- 4 slices Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar (for poaching eggs)
- Fresh parsley, chopped (for garnish)
Instructions
1. Make the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks, lemon juice, and mustard (if using) together until smooth.
Place the bowl over a double boiler or in a heatproof bowl set over simmering water (ensure the water doesn’t touch the bowl).
Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy.
Season with cayenne pepper and salt, then set aside to keep warm.
2. Toast the English Muffins and Cook the Bacon
While the sauce is being made, toast the English muffin halves in a toaster or on a skillet until golden brown.
In a skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes on each side, just to warm them up and slightly crisp them. Set aside.
3. Poach the Eggs
Fill a wide pan with about 3 inches of water and bring it to a simmer. Add the vinegar to the water.
Crack each egg into a small bowl and gently slide them one at a time into the simmering water.
Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
Using a slotted spoon, carefully remove the eggs from the water and place them on a paper towel to drain.
4. Assemble the Eggs Benedict
Place the toasted English muffin halves on plates.
Top each half with a slice of warm Canadian bacon.
Place a poached egg on top of the bacon and muffin.
Spoon the hollandaise sauce generously over each egg.
5. Serve and Garnish
Sprinkle with freshly chopped parsley for garnish and serve immediately.
Additional Notes
- Make Ahead: You can make the hollandaise sauce ahead of time and gently reheat it in a double boiler.
- For a Twist: Try adding sautéed spinach or avocado for added flavor and nutrition.
- For a Lighter Version: Use Greek yogurt to replace some or all of the butter in the hollandaise sauce for a creamy, tangy twist.
Dietary Info
High Protein
Contains Dairy
Contains Eggs
Calories per serving: ~450 kcal (approx.), depending on portion sizes.
Flavor Tips & Variations
- Spicy Hollandaise: Add a pinch of hot sauce to the hollandaise for a spicy kick.
- Smoked Salmon Benedict: Replace the bacon with smoked salmon for a luxurious variation.
- Vegetarian Option: Skip the meat and add sautéed spinach or roasted tomatoes for a veggie version.
Ingredient Substitutions
- Canadian Bacon → Ham, Prosciutto, or Smoked Salmon
- Dijon Mustard → Yellow Mustard
- Egg Yolks → Avocado for a creamy texture (for a vegan version)
Recipe Variations & Serving Suggestions
- Brunch: Serve with a side of crispy roasted potatoes or a fresh fruit salad.
- Sandwich Style: Serve the eggs Benedict as a sandwich with the muffin and fillings stacked.
Storage & Make-Ahead
- The hollandaise sauce can be made up to a day in advance and stored in the fridge. Reheat gently before serving.
- Poached eggs are best served immediately but can be stored for up to 2 hours in warm water.
FAQ
How do I make sure my eggs are perfectly poached?
Keep the water at a simmer (not a boil), and add vinegar to help the egg whites set faster. Use a spoon to gently swirl the water for the perfect round shape.
Can I make this recipe ahead of time?
Yes, the sauce and bacon can be prepped in advance. Poach the eggs and assemble right before serving for the freshest taste.
