Classic Eggs Benedict

Discover the art of making Classic Eggs Benedict, a beloved brunch staple that combines poached eggs, savory Canadian bacon, and a velvety hollandaise sauce on toasted English muffins. Learn about the key ingredients, techniques for perfect poaching, and tips for crafting a creamy hollandaise. Whether you’re planning a special occasion or simply want to elevate your weekend breakfast, this recipe will impress your guests and delight your taste buds with its rich flavors and elegant presentation.

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Ingredients

4 large eggs

2 English muffins, split in half

4 slices of Canadian bacon or prosciutto

1 tablespoon white vinegar

1 tablespoon butter, for toasting the muffins

Salt and black pepper, to taste

Fresh chives, minced for garnish

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of cayenne pepper

Salt, to taste

Instructions

Prepare the Hollandaise Sauce:

- In a heatproof bowl, whisk together the egg yolks and lemon juice until they are pale and thick. Place the bowl over a pot of simmering water (double boiler setup) but make sure the bowl doesn’t touch the water.

- Gradually add the melted butter, whisking constantly until the sauce thickens and becomes creamy. Remove from heat and season with cayenne and salt. Keep warm.

Cook the Canadian Bacon:

- In a skillet over medium heat, add the Canadian bacon slices and cook until they are browned on both sides. This should take around 2-3 minutes per side. Once done, set them aside.

Toast the English Muffins:

- In the same skillet, melt the butter over medium-low heat and add the English muffin halves, cut side down. Toast them until golden brown, about 2-3 minutes. Set aside.

Poach the Eggs:

- Fill a saucepan with about 3 inches of water and add the white vinegar. Bring it to a gentle simmer over medium heat.

- Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and drain them on a paper towel.

Assemble the Eggs Benedict:

- To assemble, place a slice of the cooked Canadian bacon on each toasted English muffin half. Gently place a poached egg on top of the bacon. Drizzle with the warm hollandaise sauce.

Garnish and Serve:

- Sprinkle with minced chives, and add a dash of salt and pepper to taste. Serve immediately while warm.

Prep Time, Total Time, Servings:

15 minutes | 30 minutes | 2 servings