Eggs Benedict

Introduction

Eggs Benedict is the ultimate breakfast indulgence, offering a perfect harmony of textures and flavors in every bite. You get a toasted English muffin base, savory meat, a runny poached egg, and a rich, lemony hollandaise sauce. Mastering this classic dish is a rewarding culinary feat that’s sure to impress at any brunch.

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. Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, salt, and dash of cayenne or tabasco. Blend for a few seconds. With the blender running on low, very slowly drizzle in the 10 tablespoons of melted unsalted butter until the sauce is thick and creamy. Set aside in a warm (not hot) place.
2. Poach the Eggs: Fill a large saucepan with about 3 inches of water, add the white vinegar, and bring to a gentle simmer. Crack each of the 4 large eggs into a small cup. Create a gentle whirlpool in the water and slide the eggs in one at a time. Cook for 3-4 minutes until the whites are set but the yolks are runny. Remove with a slotted spoon.
3. Cook the Meat and Toast Muffins: While the eggs cook, heat a skillet over medium. Cook the Canadian bacon or bacon until warmed through and slightly browned. Split and toast the 2 English muffins. Spread the toasted muffin halves lightly with salted butter.
4. Assemble: Place a toasted muffin half on each plate. Top with a slice of Canadian bacon (or two slices of regular bacon) and a poached egg. Spoon the warm hollandaise sauce generously over each egg. Garnish with the chopped parsley and serve immediately.

Variations

• Florentine: Replace the Canadian bacon with a handful of fresh spinach, quickly wilted in a pan.
• Royale: Swap the Canadian bacon for slices of smoked salmon.
• Avocado: Add a few slices of ripe avocado under the poached egg for a creamy twist.
• Baked Eggs: For a crowd, you can bake the eggs in a muffin tin instead of poaching. Grease cups, crack an egg into each, and bake at 350°F until whites are set.

Tips for Success

• Keep your hollandaise warm by placing the blender container in a bowl of warm water.
• Use the freshest eggs possible for the best poached eggs with tight, neat whites.
• To hold poached eggs before serving, transfer them to a bowl of warm (not hot) water.
• If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it.

Storage & Reheating

FAQ

Can I make the hollandaise sauce ahead of time?

Yes, you can keep it warm for about an hour in a thermos or in a bowl over warm (not hot) water. For longer storage, refrigerate and gently reheat as described above.

My hollandaise sauce broke! Can I fix it?

Yes. Place 1 tablespoon of lemon juice or hot water in a clean bowl. Whisk in the broken sauce a little at a time until it emulsifies and becomes smooth again.

What if I don’t have a blender for the hollandaise?

You can make it by hand using a double boiler. Whisk the yolks, lemon juice, salt, and cayenne over gently simmering water until pale and thickened. Then, whisk in the melted butter slowly until thickened.

How do I know when my poached egg is done?

Cook for 3-4 minutes. The white should be completely set, and the yolk should feel soft to the touch but not liquidy.

Can I use regular bacon instead of Canadian bacon?

Absolutely! The ingredients list provides the option of using 8 slices of regular bacon instead of the 4 slices of Canadian bacon.

Why is vinegar added to the poaching water?

The vinegar helps the egg white proteins coagulate faster, resulting in a neater, more compact poached egg with less feathering.