Eggs Benedict

Introduction

Eggs Benedict is the ultimate brunch classic, offering a luxurious combination of creamy hollandaise, savory Canadian bacon, and a perfectly poached egg. Mastering this dish gives you the ability to create a restaurant-quality experience right at your kitchen table. With a little preparation, you can enjoy this impressive yet deeply satisfying meal.

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

1. Make the Hollandaise: In a heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a dash of cayenne or tabasco. Place the bowl over a saucepan of gently simmering water (ensure the bowl does not touch the water). While continuously whisking, slowly drizzle in the 10 tablespoons of melted unsalted butter until the sauce is thick and doubled in volume. Remove from heat and set aside in a warm spot.
2. Prepare the Meat: In a skillet over medium heat, cook the 4 slices of Canadian bacon (or 8 slices of regular bacon) until heated through and lightly browned. Set aside.
3. Poach the Eggs: Fill a large saucepan or deep skillet with about 3 inches of water. Add the 2 teaspoons of white vinegar and bring to a bare simmer (tiny bubbles, not a rolling boil). Crack each of the 4 large eggs into a small cup. Swirl the water to create a vortex and gently slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining eggs.
4. Toast the Muffins: Split the 2 English muffins and toast them until golden brown. Spread lightly with salted butter.
5. Assemble: Place a toasted English muffin half on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon warm hollandaise sauce generously over the top. Garnish with the 2 tablespoons of chopped parsley and serve immediately.

Variations

• Classic Swap: Substitute the Canadian bacon with smoked salmon for Eggs Royale or with sautéed spinach for Eggs Florentine.
• Open-Faced: For a lighter version, serve the poached egg and hollandaise on a single slice of toasted, buttered artisan bread instead of an English muffin.
• One-Pan Poaching: Instead of swirling water in a pot, poach your eggs directly in a shallow skillet with a lid; the steam helps cook the tops evenly.
• Easy Blender Hollandaise: Combine the egg yolks, lemon juice, salt, and cayenne in a blender. With the blender running on high, slowly stream in the hot melted butter until the sauce is thick and emulsified.

Tips for Success

• Warm Your Bowl: For the hollandaise, warming the mixing bowl before you start can help prevent the sauce from breaking.
• Fresh is Best: Use the freshest eggs possible for poaching, as the whites will hold together better around the yolk.
• Timing is Key: Have all your components ready before you poach the eggs, as assembly should be immediate to avoid cold eggs or split sauce.
• Low & Slow: Keep the heat under your hollandaise very low to avoid scrambling the egg yolks.

Storage & Reheating

FAQ

Can I make the hollandaise sauce ahead of time?

It’s best made fresh, but you can keep it warm in a thermos for up to an hour. Reheating it is possible (see storage tips) but requires care.

What if my hollandaise sauce breaks?

You can often fix it by whisking a tablespoon of hot water into the broken sauce. If that fails, start a new base with a yolk and slowly whisk the broken sauce into it.

My poached eggs are wispy. How can I get a neat shape?

The vinegar helps, but swirling the water and using very fresh eggs are key. You can also strain each cracked egg in a fine-mesh sieve to remove the loosest, runniest part of the white before poaching.

Can I use regular bacon?

Yes, the recipe states you can use 8 slices of regular bacon as an alternative to the 4 slices of Canadian bacon.

What can I do if I don’t have a double boiler for the hollandaise?

Use a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

How do I know when the poached egg is done?

A 3-minute poach typically yields a runny yolk and a fully set white. For a firmer yolk, aim for 4-5 minutes. Lift it with a spoon to check firmness.