Description
Classic Eggs Benedict with Hollandaise sauce is a timeless breakfast favorite featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich, creamy homemade hollandaise. This elegant dish balances smooth textures and bright flavors for a delightful morning treat.
Ingredients
Scale
Eggs & Muffins
- 4 large eggs
- 2 English muffins, split and toasted
Meat
- 4 slices of Canadian bacon
Hollandaise Sauce
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Poaching Liquid
- 1 tablespoon white vinegar
Instructions
- Prepare the Butter: In a saucepan, melt the unsalted butter over low heat, then keep it warm while you prepare the sauce.
- Mix Egg Yolks and Lemon Juice: In a separate heatproof bowl, whisk together the 3 large egg yolks and 1 tablespoon lemon juice until combined.
- Heat the Egg Mixture: Place the bowl over a pot of gently simmering water (double boiler) and whisk continuously until the mixture thickens slightly.
- Add Butter to Sauces: Slowly drizzle the warm melted butter into the thickened egg yolk mixture while whisking vigorously to create a smooth hollandaise sauce.
- Season Sauce: Add salt and pepper to taste, then set the hollandaise sauce aside, keeping it warm.
- Poach the Eggs: Bring a large pot of water mixed with 1 tablespoon white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
- Cook Canadian Bacon: While the eggs poach, heat a skillet over medium heat and cook the Canadian bacon slices until warmed through and slightly browned.
- Assemble the Dish: Place one toasted English muffin half on each plate, top with a slice of cooked Canadian bacon, then a poached egg on top.
- Add Hollandaise Sauce: Generously drizzle warm hollandaise sauce over each assembled eggs Benedict.
- Serve: Serve immediately while hot for the best taste and texture enjoyment.
Notes
- Use fresh eggs for the best poached egg results.
- Keep hollandaise warm but avoid overheating to prevent curdling.
- Vinegar in poaching water helps egg whites to coagulate quickly and neatly.
- Toast English muffins just before assembling for optimal texture.
- Adjust seasoning of the hollandaise depending on preference.
