Eggs Benedict – Classic Creamy Brunch Favorite
Eggs Benedict is a classic brunch dish made with toasted English muffins, Canadian bacon, perfectly poached eggs, and rich homemade hollandaise sauce. This elegant breakfast delivers creamy texture and bold flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
4 large eggs
2 English muffins, split
4 slices Canadian bacon (or back bacon)
1 tablespoon white vinegar
Salt and black pepper to taste
Fresh parsley for garnish (optional)
For Hollandaise Sauce:
3 large egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Pinch of salt
Pinch of cayenne pepper (optional)
Instructions
1. Toast English muffins until golden brown and set aside.
2. Heat Canadian bacon in a skillet for 1–2 minutes per side until warm.
3. Prepare hollandaise by whisking egg yolks over simmering water. Slowly drizzle in melted butter while whisking until thickened. Add lemon juice, salt, and cayenne.
4. Bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and carefully slide into the water. Poach for 3–4 minutes until whites set.
5. Remove eggs with slotted spoon and drain.
6. Assemble by placing bacon on toasted muffin halves, topping with poached egg, and spooning hollandaise over each.
7. Garnish with parsley and serve immediately.
Notes
Keep hollandaise warm but do not overheat.
Poached eggs can rest in warm water for up to 20 minutes.
Serve immediately after assembling for best texture.
Not suitable for freezing.
Find it online: https://www.claricerecipes.com/eggs-benedict/