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Classic eggs Benedict features toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a silky homemade hollandaise sauce. The runny yolk and buttery, lemony sauce make it the ultimate brunch indulgence. It looks impressive, but it is easier to make at home than you might think.

Ingredients

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon warm water
  • 1/2 cup (115 g) unsalted butter, melted and hot
  • 1/4 teaspoon fine sea salt
  • Pinch of cayenne pepper

For the Eggs Benedict:

  • 8 large eggs, very fresh
  • 1 tablespoon white vinegar
  • 4 English muffins, split
  • 8 slices Canadian bacon or thick-cut ham
  • 1 tablespoon unsalted butter, for toasting
  • Chopped fresh chives or parsley, for garnish
  • Paprika, for garnish
  • Freshly ground black pepper, to taste

Instructions

  1. Make the hollandaise: fill a medium saucepan with 1 to 2 inches of water and bring to a gentle simmer. Choose a heatproof bowl that sits on top without touching the water.
  2. In the bowl, whisk the egg yolks, lemon juice, and warm water for 1 minute until pale and slightly thickened.
  3. Set the bowl over the simmering water and whisk constantly for 2 to 3 minutes, until the mixture thickens and leaves ribbons when the whisk is lifted. Remove from the heat.
  4. Slowly drizzle in the hot melted butter, a few drops at a time at first, whisking constantly until the sauce is thick and creamy.
  5. Whisk in the salt and cayenne. Add more lemon juice to taste. Cover and keep warm; add a teaspoon of warm water if it thickens too much.
  6. Poach the eggs: bring a wide, deep pan of water to a gentle simmer, then add the vinegar. Crack each egg into a small bowl.
  7. Create a gentle whirlpool with a spoon and slip in an egg. Poach 4 eggs at a time for 3 to 4 minutes, until the whites are set and the yolks are still runny.
  8. Remove the eggs with a slotted spoon and rest on a paper towel-lined plate. Repeat with the remaining eggs.
  9. Toast the English muffins until golden and lightly butter them. Warm the Canadian bacon in a skillet over medium heat for 1 to 2 minutes per side until lightly browned.
  10. Assemble: place two muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg.
  11. Spoon the warm hollandaise over the eggs, then sprinkle with chives, paprika, and black pepper. Serve immediately.

Notes

  • Use the freshest eggs possible for poaching. Fresh egg whites hold together better and give neater results.
  • Do not let the hollandaise get too hot over the simmering water, or the yolks will scramble. Lift the bowl off the heat as needed.
  • If the sauce splits, whisk in a teaspoon of warm water or a fresh egg yolk to bring it back together.
  • Hollandaise is best served immediately, but it can be kept warm for up to 30 minutes in a thermos or a bowl over warm (not hot) water.
  • To poach ahead, place cooked eggs in a bowl of ice water, then reheat in hot water for 30 to 60 seconds before serving.
  • Swap Canadian bacon for smoked salmon (eggs Royale) or wilted spinach (eggs Florentine).
  • Leftover hollandaise does not reheat well. Eggs Benedict is best enjoyed fresh.

Nutrition

Find it online: https://thefamilycooking.com/eggs-benedict-4/