Description

Eggs Benedict is a classic brunch dish featuring perfectly poached eggs and Canadian bacon on toasted English muffins, topped with rich and creamy homemade Hollandaise sauce. This indulgent recipe combines tender, savory flavors with a velvety sauce that’s both tangy and buttery, making it an elegant yet approachable meal perfect for weekend breakfasts or special occasions.

Ingredients

Scale

For the Eggs Benedict

2 English muffins, split and toasted
4 large eggs
4 slices Canadian bacon
Splash of vinegar (for poaching eggs)

For the Hollandaise Sauce

4 tablespoons butter
4 egg yolks
2 teaspoons lemon juice (can substitute lime juice)
1 tablespoon heavy whipping cream
Salt and pepper, to taste

Instructions

Prepare the Canadian bacon: In a skillet over medium heat, warm the Canadian bacon slices until they are lightly browned and heated through, about 2-3 minutes per side. Remove and keep warm.
Toast the English muffins: Split the English muffins and toast them until golden brown. Set aside on serving plates.
Poach the eggs: Fill a deep skillet or saucepan with water and bring to a gentle simmer. Add a splash of vinegar to help the eggs coagulate. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Make the Hollandaise sauce: In a heatproof bowl over a pot of simmering water (double boiler), whisk together the egg yolks, lemon juice, and heavy cream until the mixture is thickened and doubled in volume. Slowly drizzle in melted butter while continuously whisking until the sauce is smooth and thickened. Season with salt and pepper to taste. Keep warm until ready to serve.
Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each half with a slice of Canadian bacon, then a poached egg. Spoon the warm Hollandaise sauce generously over the top.
Serve immediately: Garnish as desired, such as with a sprinkle of paprika or chopped chives, and serve right away for the best flavor and texture.

Notes

Use fresh eggs for easier poaching.
Keep the Hollandaise sauce warm but not too hot to prevent curdling.
You can prepare the sauce ahead and gently rewarm it before serving.
Adding a splash of vinegar to the poaching water helps the egg whites set quickly.
For a lighter version, substitute half the butter with olive oil in the sauce and use turkey bacon instead of Canadian bacon.

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Breakfast, Brunch, Canadian Bacon, English Muffins