Eggs Benedict Recipe

Ingredients

For the Hollandaise Sauce:

3 egg yolks

1 tbsp lemon juice

½ cup (1 stick) unsalted butter, melted

1 tsp Dijon mustard (optional)

Salt and pepper to taste

Dash of cayenne pepper (optional)


For the Poached Eggs:

4 large eggs

1 tbsp white vinegar

Water (for poaching)


For Assembly:

2 English muffins, split and toasted

4 slices Canadian bacon or ham

Chopped fresh chives (for garnish, optional)


Instructions

1. Make the Hollandaise Sauce:

In a heatproof bowl, whisk the egg yolks and lemon juice until combined.

Place the bowl over a pot of simmering water (double boiler setup).

Slowly whisk in the melted butter, stirring constantly until the sauce thickens.

Add Dijon mustard, salt, pepper, and cayenne (if using). Keep warm.


2. Poach the Eggs:

Fill a saucepan with water, add vinegar, and bring to a gentle simmer.

Crack an egg into a small bowl, then carefully slide it into the water.

Poach for about 3-4 minutes until the whites are set but the yolk is still runny.

Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.


3. Prepare the Base:

In a skillet, lightly brown the Canadian bacon or ham over medium heat.

Toast the English muffins until golden.


4. Assemble:

Place a slice of Canadian bacon on each half of the toasted muffin.

Top with a poached egg.

Drizzle warm hollandaise sauce over the top.

Garnish with chives and serve immediately.

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Eggs Benedict Review

Eggs Benedict is a classic brunch favorite that combines creamy, tangy, and savory flavors into a perfect bite. The rich hollandaise sauce pairs beautifully with the silky poached egg, while the toasted English muffin adds just the right amount of crunch. The Canadian bacon brings a subtle saltiness that balances the dish.

Overall, if you're looking to impress at brunch, eggs Benedict is a must-try. It takes a bit of technique, but the end result is well worth it!