Introduction
You can transform a simple morning into something luxurious with a plate of Eggs Benedict. This classic brunch dish, with its perfectly poached eggs and rich, velvety Hollandaise sauce, feels like a celebration on a plate. Mastering it at home gives you a deeply satisfying and impressive culinary win.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 4 slices of Canadian bacon (or 8 slices bacon)
- 4 large eggs
- 2 teaspoons white vinegar
- 2 English muffins
- Salted butter
- 2 tablespoons chopped parsley (for garnish)
- 10 tablespoons unsalted butter (melted)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Dash of cayenne pepper or tabasco
Instructions
- Prepare the Hollandaise: Fill the bottom of a double boiler or a heatproof bowl set over a saucepan with 1-2 inches of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk the 3 egg yolks and lemon juice in the top bowl until the mixture is thickened and doubled in volume. Slowly drizzle in the 10 tablespoons of melted unsalted butter while whisking constantly until the sauce is thick and emulsified. Remove from heat and whisk in the 1/2 teaspoon of salt and dash of cayenne or Tabasco. Cover and keep warm.
- Cook the Meat: In a skillet over medium heat, cook the Canadian bacon or bacon until heated through and lightly browned. Set aside and keep warm.
- Poach the Eggs: Bring a medium pot of water to a gentle simmer and add the 2 teaspoons of white vinegar. Crack each of the 4 large eggs into a small cup. Swirl the water to create a vortex and gently slide each egg into the center of the swirl. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
- Toast the Muffins: Split the 2 English muffins and toast until golden brown. Spread each half lightly with salted butter.
- Assemble: Place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon (or two slices of bacon), followed by one poached egg. Spoon Hollandaise sauce generously over each egg. Garnish with the chopped parsley and serve immediately.
Variations
- Florentine: Replace the Canadian bacon with a small handful of sautéed fresh spinach for a vegetarian version.
- Royale: Use smoked salmon instead of Canadian bacon for a decadent Eggs Royale.
- Avocado: Add a few slices of ripe avocado on the muffin before the bacon for a creamy, modern twist.
- Crab Cake: Top the muffin with a small, warm crab cake instead of the meat for a luxurious seafood variation.
Tips for Success
- For the best Hollandaise, ensure your melted butter is warm (not hot) when you drizzle it in to avoid scrambling the egg yolks.
- Use the freshest eggs you can find for poaching, as the whites will hold together better in the water.
- If your Hollandaise breaks or becomes too thick, whisk in a teaspoon of hot water to bring it back together.
- A splash of vinegar in the poaching water helps the egg whites coagulate faster, leading to a neater poach.
Storage & Reheating
FAQ
Can I make Hollandaise ahead of time?
It’s possible but tricky. Keep it warm in a thermos for up to an hour. For longer, it’s best made fresh.
What if I don’t have a double boiler?
Use a heatproof bowl that fits snugly over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.
How do I poach multiple eggs at once?
Use a larger pot and add eggs one by one, spacing them apart. You can also poach eggs in advance and hold them in a bowl of cold water, then reheat for 30 seconds in hot water before serving.
My Hollandaise is too thick. What can I do?
Whisk in a teaspoon of warm water at a time until it reaches your desired consistency.
Can I use regular bacon?
Yes, the recipe lists “8 slices bacon” as an alternative to the 4 slices of Canadian bacon. Simply cook until crisp.
Why does the vinegar go in the poaching water?
The acid helps the egg whites coagulate more quickly, resulting in a tidier poached egg with less feathering.
