Description
A classic brunch favorite, this Eggs Benedict combines toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a creamy, buttery hollandaise sauce for an indulgent and elegant meal. Ideal for special mornings or a luxurious weekend treat.
Ingredients
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon
- 4 large eggs
- 1 teaspoon white vinegar
- 1/2 cup (1 stick) unsalted butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Pinch of cayenne pepper (optional)
- Fresh chopped parsley or chives, for garnish
Instructions
- Make the Hollandaise Sauce: Melt butter and let it cool slightly. In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice. Slowly drizzle in the butter while whisking until thick and creamy. Season with salt and cayenne. Keep warm.
- Toast the Muffins: Toast English muffin halves until golden and crisp.
- Cook the Canadian Bacon: Sear the slices in a skillet over medium heat until lightly browned, about 1–2 minutes per side.
- Poach the Eggs: Fill a saucepan with water, bring to a gentle simmer, and add vinegar. Crack eggs into small bowls, slide into the water, and poach for 3–4 minutes. Remove with a slotted spoon and drain.
- Assemble: Place a slice of bacon on each muffin half, top with a poached egg, and spoon over the hollandaise. Garnish with herbs and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes