Description
Classic Eggs Benedict features perfectly toasted English muffins topped with warm Canadian bacon, delicately poached eggs, and a rich, creamy homemade hollandaise sauce. This elegant brunch dish is quick to prepare and delivers a luxurious blend of flavors and textures.
Ingredients
Scale
For the Base:
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
For the Poached Eggs:
- 8 large eggs
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper to taste
Instructions
- Prepare the hollandaise sauce: In a blender, combine the egg yolks, fresh lemon juice, and dry mustard powder. Blend on low speed just until combined to start forming the sauce base.
- Incorporate melted butter: With the blender running on low, very slowly pour the warm melted butter into the mixture. This slow addition thickens and emulsifies the hollandaise to create a creamy texture.
- Season and set aside: Once the sauce thickens and becomes creamy, stop blending. Season with salt and pepper to taste, then cover and set the sauce aside to keep warm.
- Toast muffins and warm bacon: Preheat the broiler on high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2–3 minutes until muffins are lightly browned and bacon is warm. Remove from oven.
- Poach the eggs: Bring a pot of water to a gentle boil, then reduce heat to a simmer. Crack one egg into a small bowl and gently slip it into the simmering water, repeating with remaining eggs one at a time. Poach for 3–5 minutes until whites are set but yolks remain soft, or cook to preference.
- Assemble the Eggs Benedict: On each toasted English muffin half, place a warm slice of Canadian bacon. Top with a freshly poached egg. Season with salt and pepper, then generously spoon the hollandaise sauce over each egg. Optionally, garnish with a sprinkle of paprika or fresh parsley for color and added flavor.
Notes
- Use fresh eggs for the best poaching results; older eggs tend to spread out more in water.
- Maintain a gentle simmer for poaching to avoid tough or ragged edges on the eggs.
- For a richer flavor, clarify the butter before adding it to the hollandaise sauce.
- Hollandaise sauce can be kept warm over a double boiler to prevent it from separating before serving.
- Variations include using smoked salmon instead of Canadian bacon or adding spinach for Eggs Florentine.
