Classic Eggs Benedict

Name: Classic Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large eggs (fresh); 4 English muffins (halved); 8 slices Canadian bacon (or ham); 1 tbsp white vinegar; 3 egg yolks (large); 1/2 cup unsalted butter (melted); 1 tbsp lemon juice (freshly squeezed); 1 tsp Dijon mustard; 1/4 tsp salt; 1/8 tsp cayenne pepper

30 min 4 servings Medium

All Recipes

Classic Eggs Benedict

Master the art of classic Eggs Benedict with perfectly poached eggs, crispy bacon, and creamy hollandaise sauce atop toasted English muffins.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Eggs Benedict is a beloved breakfast dish that combines the richness of hollandaise sauce with the comforting taste of poached eggs, crispy bacon, and toasted English muffins. Its origins trace back to the late 19th century in New York City, where it's said to have been created by Chef Charles Ranhofer. This decadent meal is perfect for special occasions or a leisurely weekend brunch. The key to a successful Eggs Benedict is mastering the art of poaching eggs and creating a smooth, creamy hollandaise sauce—skills that will elevate your breakfast game.

Ingredients

Servings

Poached Eggs and Assembly

Hollandaise Sauce

Instructions

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Place over a pot of simmering water, ensuring the bowl doesn't touch the water, and whisk constantly until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Remove from heat and keep warm.

Pro tip: If the sauce becomes too thick, whisk in a teaspoon of warm water to adjust consistency.

Toast the English Muffins

While preparing the hollandaise sauce, split and toast the English muffins until golden brown. Set aside.

Cook the Canadian Bacon

In a skillet over medium heat, cook the Canadian bacon slices until they are browned and slightly crispy, about 3-4 minutes per side. Set aside.

Poach the Eggs

Fill a medium saucepan with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Pro tip: Use fresh eggs for the best poaching results.

Assemble the Eggs Benedict

Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Spoon warm hollandaise sauce generously over the eggs.

Pro tip: Serve immediately for the best texture and flavour.

Garnish and Serve

Optionally, garnish with chopped chives or parsley. Serve immediately while warm.

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Tips & Tricks

<ul><li>Use fresh eggs for easier poaching.</li><li>Control hollandaise sauce heat to avoid curdling.</li><li>Toast muffins for a crunchy base.</li><li>Assemble just before serving to maintain texture.</li></ul>

Serving Suggestions

Serve your Eggs Benedict immediately after assembling to enjoy the perfect harmony of flavours and textures. Pair with a side of sautéed spinach or a fresh fruit salad for a complete meal. To make ahead, prepare the hollandaise sauce and poach the eggs in advance. Store the sauce in a warm place and reheat gently, while keeping the poached eggs in a bowl of warm water until ready to serve.