Classic Eggs Benedict
The quintessential brunch dish featuring toasted English muffins topped with savory Canadian bacon, perfectly poached eggs, and a rich, buttery Hollandaise sauce. It is a luxurious start to the day that balances textures of crisp bread and velvety sauce.
Ingredients
Base
Hollandaise Sauce
Instructions
Fill a large saucepan with water, add vinegar, and bring to a simmer. Meanwhile, brown the Canadian bacon in a skillet over medium-high heat.
Make the Hollandaise: In a blender, combine egg yolks, lemon juice, Dijon mustard, cayenne, and salt. Blend for 5 seconds.
With the blender running on low, slowly stream in the hot melted butter until the sauce is thick and creamy. Set aside in a warm spot.
Poach the eggs: Create a gentle vortex in the simmering water and slide eggs in one by one. Cook for 3-4 minutes for runny yolks.
Toast the English muffins. Assemble by placing bacon on the muffin, followed by the poached egg, and a generous pour of Hollandaise.
Chef's Tips
If the Hollandaise is too thick, whisk in a teaspoon of warm water.
Do not let the poaching water boil vigorously; gentle bubbles are key.
Nutrition (per serving)
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