Description
Classic Eggs Benedict features toasted English muffins topped with warm Canadian bacon, perfectly poached eggs, and homemade creamy hollandaise sauce. This elegant brunch favorite combines savory and tangy flavors with rich textures for a satisfying and indulgent meal.
Ingredients
Scale
Main Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: Combine the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed until well combined.
- Incorporate Butter: With the blender running on low, slowly drizzle in the melted butter very gradually. Continue blending until the mixture thickens and becomes creamy. Season with salt and pepper to taste and set aside.
- Toast and Warm: Preheat the broiler to high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2-3 minutes until the muffins are lightly browned and the bacon is warmed. Remove from the oven.
- Poach the Eggs: Bring a pot of water to a boil, then reduce the heat to maintain a gentle simmer. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, adding each one individually. Poach for 3-5 minutes, or until the whites are set and yolks reach desired doneness.
- Assemble the Dish: Place a slice of warmed Canadian bacon on each toasted English muffin half. Top each with a poached egg. Season with salt and pepper, then spoon the hollandaise sauce generously over each egg. Optionally garnish with paprika or fresh parsley.
Notes
- Use fresh eggs for the best poaching results.
- Keep the melted butter warm but not hot to prevent the hollandaise sauce from breaking.
- If sauce thickens too much, blend in a teaspoon of warm water to adjust consistency.
- To prevent eggs sticking during poaching, add a splash of vinegar to the simmering water.
- Hollandaise sauce is best served immediately; leftovers can be gently reheated over warm water.
