Whether you’re looking to elevate your breakfast or create a luxurious brunch at home, Eggs Benedict is a classic dish that never fails to impress. This indulgent recipe combines perfectly poached eggs, creamy hollandaise sauce, crispy Canadian bacon or ham, all nestled on a warm, toasted English muffin. Follow along to learn how to recreate this restaurant favorite in your own kitchen.
Eggs Benedict
Ingredients:
– 4 large eggs
– 4 slices Canadian bacon or ham
– 2 English muffins, split and toasted
– 1 tablespoon white vinegar
– Chopped fresh chives or parsley, for garnish
– Salt and pepper, to taste
Hollandaise Sauce:
– 3 large egg yolks
– 1 tablespoon lemon juice
– 1/2 cup unsalted butter, melted
– Pinch of cayenne pepper
– Salt, to taste
Instructions:
1. First, prepare the hollandaise sauce. Fill a saucepan with a few inches of water and bring it to a gentle simmer over low heat. In a heatproof bowl that fits snugly on top of the saucepan (without touching the water), whisk together the egg yolks and lemon juice until smooth.
2. Slowly drizzle in the melted butter while whisking constantly to create a creamy emulsion. Continue whisking until the sauce has thickened, about 5-7 minutes. Be careful not to let the sauce get too hot, or it may curdle. Season with cayenne pepper and salt to taste. Remove from heat but keep the bowl over the warm water to stay gently heated.
3. In a separate large skillet, heat water over medium heat and bring to a gentle simmer. Add the white vinegar and swirl the water gently with a spoon.
4. Crack one egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with the spoon, then carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes for a soft yolk or longer if desired. Repeat with the remaining eggs.
5. While the eggs are poaching, heat a separate skillet over medium-high heat. Add the Canadian bacon slices and cook until lightly browned and heated through, about 2 minutes per side.
6. To assemble, place a toasted English muffin half on a plate, followed by a slice of Canadian bacon. Using a slotted spoon, carefully remove a poached egg from the water, draining excess water, and place it on top of the bacon.
7. Spoon a generous amount of hollandaise sauce over the poached egg. Garnish with chopped chives or parsley, and season with salt and pepper to taste.
Enjoy your homemade Eggs Benedict while the yolks are still lusciously runny, and the hollandaise sauce adds a velvety richness to each bite. This classic dish is perfect for special occasions or whenever you want to treat yourself to a restaurant-quality breakfast at home. Experiment with different variations by adding avocado, smoked salmon, or spinach for your twist on this timeless recipe. Serve alongside a fresh fruit salad or crispy hash browns for a complete and satisfying meal. Get ready to impress your guests or simply pamper yourself with this delightful Eggs Benedict recipe!
