Eggs Benedict
A classic, elegant breakfast featuring perfectly poached eggs and savory Canadian bacon atop a toasted English muffin, all smothered in rich, velvety hollandaise sauce.
Ingredients
- •4 large English muffins, split
- •8 slices Canadian bacon
- •8 large eggs
- •1 tablespoon white vinegar (for poaching water)
- •3 large egg yolks
- •1 tablespoon fresh lemon juice
- •1/2 cup unsalted butter, melted and kept warm
- •1/4 teaspoon salt
- •1 pinch cayenne pepper
- •2 tablespoons chopped fresh chives for garnish
Instructions
- 1
Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl until thickened.
- 2
Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn't touch the water, and slowly whisk in the melted butter until the sauce emulsifies and thickens.
- 3
Remove the sauce from heat, stir in the salt and cayenne pepper, and keep it warm in a draft-free spot.
- 4
Fill a large saucepan with 3 inches of water, add the vinegar, and bring to a gentle simmer.
- 5
Crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 to 4 minutes until the whites are set but yolks remain runny.
- 6
While eggs poach, toast the English muffins and pan-fry the Canadian bacon slices until lightly browned.
- 7
Assemble the dish by placing two muffin halves on each plate, topping each with a slice of bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- 8
Garnish with fresh chives and serve immediately.
💡 Chef tips
- To prevent the hollandaise from breaking, ensure your melted butter is warm but not boiling when whisking it into the yolks.
- If you are poaching for a crowd, poach the eggs ahead of time and store them in an ice bath; reheat them by dropping them into warm water for 60 seconds before serving.
- Use the freshest eggs possible, as they hold their shape much better when poaching.
✅ How it should turn out
The finished dish should feature a golden, buttery sauce that coats the perfectly set egg whites, revealing a warm, flowing yolk when cut, all balanced by the salty crunch of the toasted muffin and savory bacon.