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Eggs Benedict

Eggs Benedict

🥞 Ingredients

  • 2 English muffins, split
  • 4 large eggs
  • 4 slices Canadian bacon or ham
  • 1 tablespoon white vinegar
  • 1 tablespoon butter, for toasting
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ cup unsalted butter, melted and warm
  • ¼ teaspoon salt
  • Pinch of cayenne pepper or paprika, optional
  • Fresh chives or parsley, chopped
  • Black pepper, to taste

👩‍🍳 Preparation

1

Prepare the Poaching Water

Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Keep the water just below a full boil so the eggs poach gently.

⏱ About 3 minutes
2

Make the Hollandaise Base

Whisk the egg yolks and lemon juice in a heatproof bowl until smooth. Set the bowl over barely simmering water, making sure the bottom does not touch the water, and whisk gently.

⏱ About 2 minutes
3

Finish the Hollandaise

Slowly drizzle the warm melted butter into the yolks while whisking continuously. Keep whisking until the sauce is thick, smooth and glossy. Season with salt and a pinch of cayenne or paprika.

⏱ About 4 minutes
4

Toast the Muffins and Warm the Bacon

Toast the English muffin halves until lightly golden and spread with a little butter. Warm the Canadian bacon or ham in a skillet for about 1 minute per side, then place one slice on each muffin half.

⏱ About 3–4 minutes
5

Poach the Eggs

Crack each egg into a small bowl. Carefully slide the eggs into the gently simmering water and cook for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly.

⏱ About 3–4 minutes
6

Assemble the Eggs Benedict

Place one poached egg on top of each toasted muffin half and slice of Canadian bacon. Spoon the warm hollandaise generously over each egg.

⏱ About 2 minutes
7

Garnish and Serve

Finish with chopped chives or parsley and a little black pepper or paprika. Serve immediately while the eggs are warm and the hollandaise is silky.

⏱ About 1 minute

📦 Storage

Eggs Benedict is best served fresh. If needed, refrigerate the separate components in airtight containers for up to 1 day and reheat gently before assembling.

🍓 Serving Suggestions

Serve with crispy breakfast potatoes, fresh fruit, sautéed spinach or a simple green salad. Coffee, tea or fresh orange juice pairs perfectly with this classic brunch dish.