Eggs Benedict Recipe
Classic Eggs Benedict featuring perfectly poached eggs, toasted English muffins, crispy Canadian bacon, and smooth homemade hollandaise sauce. A simple yet elegant brunch dish balancing creamy, savory, and tangy flavors that’s perfect for impressing guests or a weekend treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Poaching, Toaster, Stove-top
- Cuisine: American
- Diet: Contains eggs, dairy, and meat; vegetarian options available
Ingredients
Scale
For the Eggs Benedict
- 4 fresh eggs
- 2 English muffins, split
- 4 slices Canadian bacon or ham
- Salt and pepper, to taste
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
For Poaching
- 1 tablespoon white vinegar
For Garnish
- Chopped fresh parsley or chives
- Freshly ground black pepper
Instructions
- Prepare the Hollandaise Sauce: Whisk egg yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water (bain-marie). Gradually add melted butter while whisking continuously until the sauce thickens and becomes creamy. Keep warm.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently drop into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Toast Muffins and Cook Canadian Bacon: Split and toast English muffins until golden and crisp. In a skillet over medium heat, warm Canadian bacon until lightly browned and heated through.
- Assemble the Eggs Benedict: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then gently rest a poached egg on top. Spoon hollandaise sauce generously over each stack.
- Garnish and Serve: Sprinkle with freshly ground black pepper and chopped parsley or chives for color and flavor. Serve immediately.
Notes
- Use fresh eggs for best poaching results and neat presentation.
- Keep water at a gentle simmer to avoid tough egg whites.
- Add melted butter slowly to hollandaise to prevent curdling.
- Serve on warm plates to keep the dish hot longer.
- Prepare hollandaise sauce just before serving for freshness.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 320 mg
Find it online: https://amandafood.com/eggs-benedict-recipe/