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Eggs Benedict

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Eggs Benedict is a luxurious and classic brunch dish featuring poached eggs, toasted English muffins, Canadian bacon, and creamy hollandaise sauce. It’s a perfectly balanced meal that’s elegant enough for guests yet achievable at home.

Ingredients

  • 4 English muffins, halved and toasted
  • 8 large eggs
  • 8 slices Canadian bacon
  • 1 tablespoon white vinegar (for poaching)
  • Butter or oil for the pan

Hollandaise Sauce:

  • 3 egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Pinch of cayenne pepper or paprika (optional)

Instructions

  1. Make the hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl. Place over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in melted butter while whisking until thickened. Season with salt and cayenne. Keep warm.
  2. Poach the eggs: Bring water with vinegar to a gentle simmer in a saucepan. Crack each egg into a small bowl, swirl the water, and gently slide in the egg. Poach for 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
  3. Cook the bacon: In a skillet over medium heat, cook Canadian bacon slices until warmed and lightly browned, about 2 minutes per side.
  4. Assemble: On each toasted muffin half, layer one slice of Canadian bacon, one poached egg, and a generous spoonful of hollandaise. Garnish with chopped herbs or black pepper if desired.

Notes

  • Use fresh eggs for better poaching results—they hold their shape better.
  • To make hollandaise quickly, use a blender: blend yolks and lemon juice, then slowly drizzle in hot melted butter.
  • Poached eggs can be made in advance and reheated in warm water for 30–60 seconds.

Nutrition

Find it online: https://thefamilycooking.com/eggs-benedict-2/