Eggs Benedict

Introduction

Eggs Benedict brings the elegance of a classic brunch right to your kitchen. With its silky hollandaise sauce and perfectly poached eggs, it’s a dish that feels indulgent yet is surprisingly straightforward to master. You’ll love how the runny yolk mingles with the rich sauce and salty Canadian bacon.

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 Base: Split and toast the 2 English muffins. While they toast, cook the 4 slices of Canadian bacon (or 8 slices of regular bacon) in a skillet over medium heat until warmed through and slightly crisp. Keep warm.
2. Make the Hollandaise: Create a double boiler by placing a heatproof bowl over a pot of barely simmering water, ensuring the bowl doesn’t touch the water. Whisk the 3 large egg yolks with the 1 tablespoon of lemon juice until the mixture is light and frothy.
3. Finish the Sauce: Slowly drizzle the 10 tablespoons of melted unsalted butter into the egg yolk mixture, whisking constantly until the sauce thickens. Remove from heat and whisk in the 1/2 teaspoon salt and a dash of cayenne pepper or tabasco. Cover and keep warm.
4. Poach the Eggs: In a separate pot, bring several inches of water to a gentle simmer. Add the 2 teaspoons of white vinegar. Crack each of the 4 large eggs into a small cup and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
5. Assemble: Spread a small amount of salted butter on each toasted English muffin half. Top each half with a slice of Canadian bacon (or two slices of regular bacon), then a poached egg. Spoon hollandaise sauce generously over each egg.
6. Garnish and Serve: Sprinkle with the 2 tablespoons of chopped parsley and serve immediately.

Variations

• Classic Florentine: Replace the Canadian bacon with a layer of sautéed spinach for a vegetarian option.
• Benedict Royale: Substitute smoked salmon for the Canadian bacon for a luxurious twist.
• Open-Faced: For a lighter version, skip the English muffin top and serve the bacon, egg, and sauce on a single toasted half.
• Avocado Boost: Add a few slices of fresh avocado under the poached egg for extra creaminess.

Tips for Success

• Use the freshest eggs possible for the best poaching results and hollandaise stability.
• Keep your hollandaise sauce warm but not hot; placing the bowl in a warm water bath can prevent it from breaking.
• Create a whirlpool in your simmering poaching water before adding the egg to help the white wrap neatly around the yolk.
• If your hollandaise begins to thicken too much, whisk in a teaspoon of warm water to bring it back to the right consistency.

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 or over a warm (not hot) water bath for up to an hour.

What if my hollandaise sauce breaks?

You can rescue it by whisking a tablespoon of hot water or a fresh egg yolk in a clean bowl, then slowly whisking in the broken sauce.

What’s the purpose of vinegar in the poaching water?

The vinegar helps the egg whites coagulate faster, resulting in a neater poached egg with less feathering.

Can I use regular bacon?

Absolutely. The recipe notes 8 slices of bacon as an alternative to the 4 slices of Canadian bacon.

Is there a way to poach multiple eggs at once?

Yes, you can poach up to 4 eggs in a large pot. Just ensure they have enough space and use a slotted spoon to remove them in the order they were added.

What can I use instead of a double boiler for the hollandaise?

You can use a small, heavy-bottomed saucepan on the lowest possible heat, but you must whisk constantly and vigilantly to prevent the eggs from scrambling.