Description
Classic Eggs Benedict features perfectly toasted English muffins topped with savory Canadian bacon, delicately poached eggs, and a rich, creamy hollandaise sauce, all garnished with a sprinkle of cayenne pepper and fresh chives or dill. This timeless brunch favorite combines elegant flavors and textures for a satisfying and impressive meal.
Ingredients
Scale
Hollandaise Sauce
- 1 recipe Hollandaise Sauce (prepared according to your favorite recipe)
Eggs Benedict Components
- 2 English muffins, halved
- 4 tsp unsalted butter (for toasting muffins)
- 4 slices Canadian bacon, or thin shaved ham or crispy bacon
- 4 large eggs (for poached eggs)
- 1 Tbsp white vinegar (for poaching eggs)
- Cayenne pepper (to garnish)
- Chives or dill (to garnish)
Instructions
- Make the Hollandaise Sauce: Combine hollandaise sauce in a small saucepan and cook according to your hollandaise recipe instructions. Cover with a lid to keep warm. If the sauce becomes too thick, thin it by adding a teaspoon of hot water at a time until desired consistency is reached.
- Prep for Poached Eggs: Place a pot of water with 1 tablespoon white vinegar on the stove and bring it just to a simmer to prepare for poaching eggs.
- Sauté Meat: In a large skillet over medium heat, sauté the Canadian bacon or chosen meat until heated through and golden brown. Then transfer the meat to a plate and cover to keep warm.
- Toast English Muffins: Melt 2 teaspoons of butter in the same skillet and place the English muffin halves cut-side down. Toast until they turn golden brown and crisp. Remove the skillet from heat, leaving the muffins inside to keep warm.
- Poach Eggs: When the water is barely simmering, poach the 4 large eggs according to an easy poached egg method, ensuring the whites are set but the yolks remain soft.
- Assemble: Arrange the toasted English muffin halves cut-side up on serving plates. Top each with a slice of sautéed Canadian bacon, followed by a poached egg. Generously spoon the warm hollandaise sauce over the eggs, dividing it evenly between them. Finish by sprinkling a pinch of cayenne pepper and garnishing with chopped chives or dill. Serve immediately for best taste and texture.
Notes
- Use fresh eggs for best poaching results.
- If hollandaise sauce thickens too much, thin with a little hot water before serving.
- White vinegar helps eggs to coagulate faster and maintain shape during poaching.
- For a twist, substitute Canadian bacon with smoked salmon or sautéed spinach for a vegetarian version.
- Serve immediately to enjoy the contrast of warm hollandaise and perfectly poached eggs.
