Classic Eggs Benedict

Name: Classic Eggs Benedict
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 3 large egg yolks; 1 tablespoon lemon juice (freshly squeezed); 1/2 cup unsalted butter (melted); to taste salt; to taste cayenne pepper; 4 English muffins (split and toasted); 8 slices Canadian bacon; 8 large eggs (fresh); 1 tablespoon white vinegar

35 min 4 servings Medium

All Recipes

A timeless breakfast dish featuring poached eggs, Canadian bacon, and creamy hollandaise sauce on toasted English muffins.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Eggs Benedict is a classic breakfast dish that has been cherished for its rich flavours and elegant presentation. Originating in the United States, it has become a staple on brunch menus worldwide. The combination of perfectly poached eggs, savoury Canadian bacon, and a velvety hollandaise sauce all atop a toasted English muffin makes for an indulgent morning treat. The dish may seem complex, but with a few key techniques, you can master this brunch favourite at home. Whether you're hosting a weekend brunch or simply treating yourself, Eggs Benedict is sure to impress.

Instructions

Prepare hollandaise sauce

In a heatproof bowl over a pan of simmering water, whisk egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking until sauce thickens. Season with salt and cayenne pepper. Keep warm.

Pro tip: Ensure the water does not touch the bowl to avoid scrambling the eggs.

Toast English muffins

Split English muffins in half and toast them in a toaster or under a broiler until golden brown.

Pro tip: Toast just before assembling to maintain crispness.

Cook Canadian bacon

In a skillet over medium heat, cook Canadian bacon slices until they are browned and heated through, about 2-3 minutes per side.

Prepare poaching water

Fill a large saucepan with 5 cm (2 inches) of water. Add vinegar and bring to a simmer over medium heat.

Pro tip: The vinegar helps the eggs hold their shape.

Poach the eggs

Crack each egg into a ramekin. Swirl the water gently and carefully slide each egg into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain soft.

Pro tip: Use fresh eggs for best results.

Assemble Eggs Benedict

Place two toasted muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

Pro tip: Serve immediately for best flavour.

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Tips & Tricks

Use fresh eggs for best poaching results.
Toast the muffins just before assembling to keep them crisp.
Use a whisk for smooth hollandaise — it helps emulsify the sauce.
Warm the sauce gently to avoid curdling.

Frequently Asked Questions

How do you poach an egg perfectly?

Use fresh eggs and add a tablespoon of vinegar to simmering water. Crack each egg into a ramekin before gently sliding into the water. Poach for 3-4 minutes.

What is the safe internal temperature for poached eggs?

Poached eggs should be cooked until the whites are set and the yolks are thickened. There is no specific temperature, but the yolks should remain runny.

Can I make hollandaise sauce ahead of time?

Yes, you can prepare hollandaise sauce a few hours in advance and keep it warm in a thermos or gently reheat it over a double boiler.

What can I serve with Eggs Benedict?

Eggs Benedict pairs well with sautéed spinach, roasted tomatoes, or a light side salad. Fresh fruit is also a refreshing accompaniment.

How do I store leftover hollandaise sauce?

Store leftover hollandaise in the refrigerator for up to two days. Reheat gently over a double boiler, whisking constantly to prevent curdling.

Serving Suggestions

Eggs Benedict is best enjoyed immediately after preparation to appreciate the contrast between the warm, creamy hollandaise and the runny egg yolk. Serve with a side of sautéed spinach or a fresh fruit salad for a balanced meal. If you're preparing for a crowd, keep the hollandaise warm in a thermos and poach the eggs in batches. Leftover sauce can be stored in the fridge and gently reheated over a double boiler, but it's best consumed fresh.