Eggs Benedict is the ultimate brunch classic - perfectly poached eggs nestled on toasted English muffins with Canadian bacon, all smothered in rich, creamy hollandaise sauce. While it may seem intimidating, with the right technique and a bit of practice, you can master this elegant dish at home. It's perfect for special weekend mornings or impressing brunch guests!
Ingredients
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
Pinch of cayenne pepper
Salt to taste
For Assembly:
4 large fresh eggs (for poaching)
2 English muffins, split
4 slices Canadian bacon or ham
1 tablespoon white vinegar (for poaching)
Fresh chives or parsley for garnish
Paprika for garnish (optional)
Instructions
Make the hollandaise sauce first: Fill a saucepan with 1-2 inches of water and bring to a gentle simmer. In a heatproof bowl that fits over the pan (without touching the water), whisk together egg yolks and lemon juice until slightly thickened.
Place the bowl over the simmering water. Slowly drizzle in the melted butter while whisking constantly. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, add cayenne and salt. Keep warm (but not hot) by covering with a lid.
Bring a large pot of water to a gentle simmer and add vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide an egg into the center. Poach for 3-4 minutes for a runny yolk.
Remove poached eggs with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
While eggs are poaching, toast the English muffins until golden brown. In a skillet, lightly brown the Canadian bacon on both sides.
To assemble: Place two English muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg.
Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives and a sprinkle of paprika if desired.
Serve immediately while everything is warm!
💡 Nic's Tips & Notes
Fresh Eggs: Use the freshest eggs possible for poaching - they hold their shape better.
Hollandaise Tips: If sauce gets too thick, whisk in a teaspoon of warm water. If it breaks, start with a new yolk and slowly whisk in the broken sauce.
Make Ahead: You can make hollandaise up to 30 minutes ahead - keep it in a warm water bath, whisking occasionally.
Easier Hollandaise: Use a blender method: blend yolks and lemon juice, then slowly drizzle in hot melted butter while blending.
Poaching Tips: The vinegar helps eggs set. Don't let water boil - gentle simmer is key.