Description
This classic Eggs Benedict recipe features toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. It’s a timeless brunch favorite that’s elegant yet surprisingly easy to make at home.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- Chopped fresh chives or parsley, for garnish (optional)
- Butter, for toasting muffins (optional)
- For the hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and hot
- Pinch of cayenne pepper (optional)
- Salt, to taste
Instructions
- Make the hollandaise sauce: In a blender, combine egg yolks and lemon juice. Blend on medium speed for 10 seconds. With the blender running, slowly drizzle in the hot melted butter until the sauce is thick and creamy. Add salt and cayenne to taste. Keep warm.
- Poach the eggs: Fill a saucepan with 3 inches of water and bring to a simmer. Crack each egg into a small bowl. Stir the water to create a gentle whirlpool, then slide in the egg. Cook for 3–4 minutes, until the white is set and the yolk is still soft. Remove with a slotted spoon.
- Cook the bacon: In a skillet over medium heat, cook the Canadian bacon until lightly browned and heated through, about 1–2 minutes per side.
- Assemble: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped herbs if desired and serve immediately.
Notes
- Use very fresh eggs for the best poached results.
- You can keep hollandaise warm by placing the blender container in a bowl of warm water.
- Try smoked salmon or sautéed spinach instead of Canadian bacon for variations like Eggs Royale or Florentine.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Poaching, Blending
- Cuisine: American
Nutrition
- Serving Size: 2 halves (1 full serving)
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 360mg