Description
The Ultimate Eggs Benedict is a quick and easy classic breakfast or brunch recipe featuring perfectly poached eggs, savory Canadian bacon, and toasted English muffins topped with creamy hollandaise sauce. This indulgent yet balanced dish offers rich flavors and textures ideal for impressing guests or enjoying a satisfying start to your day.
Ingredients
Scale
Base
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
Poached Eggs
- 4 fresh eggs
- 1 tablespoon white vinegar
- Salt and pepper, to taste
Hollandaise Sauce
- 1/2 cup unsalted butter (1 stick), melted
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Garnishes (Optional)
- Chopped fresh chives or parsley
Instructions
- Prepare the Hollandaise Sauce: Begin by gently melting the butter in a small saucepan. In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until the mixture is light and fluffy. Place the bowl over a pan of simmering water (double boiler method) and slowly drizzle in the melted butter while continuously whisking. Continue whisking until the sauce thickens into a creamy texture. Remove from heat and keep warm by covering.
- Toast the English Muffins and Cook Canadian Bacon: Split the English muffins in half and toast them until golden brown and crunchy. In a pan over medium heat, warm the Canadian bacon slices, cooking until they are lightly browned on both sides for added flavor.
- Poach the Eggs: Fill a shallow pan with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small ramekin, then carefully slide the eggs into the simmering water. Cook for about 3 to 4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and gently drain them on a paper towel.
- Assemble the Ultimate Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon, then carefully set a poached egg on top. Spoon a generous amount of the warm hollandaise sauce over each egg. Finish with a sprinkle of black pepper and optional chopped fresh herbs for color and freshness.
Notes
- Use the freshest eggs possible for perfect poaching and best flavor.
- Maintain water temperature just below boiling when poaching to prevent tough whites and broken yolks.
- Keep hollandaise sauce warm over indirect heat and whisk occasionally to avoid separation.
- Toast English muffins well to provide a crunchy contrast to the rich sauce and eggs.
- Use a slotted spoon to carefully remove poached eggs to prevent damage and excess water.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 290 mg
Keywords: Eggs Benedict, hollandaise sauce, poached eggs, Canadian bacon, brunch, breakfast, easy recipe, classic, savory
