Classic Eggs Benedict
Toasted English muffins topped with Canadian bacon, poached eggs, and rich hollandaise sauce.
Details
Ingredients
- 4 eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or thick-cut ham
- 1 tsp white vinegar
- Hollandaise:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Cayenne pepper
Instructions
- 1
Make Hollandaise: Whisk egg yolks and lemon juice in a bowl over simmering water until thickened. Slowly whisk in melted butter until emulsified. Season with salt and cayenne.
- 2
Poach Eggs: Bring water to a simmer with vinegar. Create a vortex and slide eggs in. Cook 3-4 mins.
- 3
Sear Canadian bacon in a pan.
- 4
Assemble: Muffin, bacon, egg, sauce.
- 5
Serve immediately.
About This Recipe
A culinary icon of the American brunch table, Eggs Benedict boasts a storied, if debated, past, with its origins often attributed to late 19th-century New York. Whether born at Delmonico’s Restaurant or the Waldorf Hotel, its sophisticated combination of textures and flavors quickly cemented its status as a gourmet breakfast staple. What makes this dish truly special is the exquisite harmony: the delicate crunch of a perfectly toasted English muffin, the savory chew of Canadian bacon, the tender embrace of a perfectly poached egg with its luscious, runny yolk, all crowned by the velvety richness of hollandaise sauce. Mastering this recipe hinges on two key techniques: achieving perfectly poached eggs – a task made easier with fresh eggs and a touch of vinegar in the simmering water – and emulsifying a stable hollandaise. The latter, a warm emulsion of egg yolks and melted butter, demands patience and temperature control to prevent curdling. For the finest result, prioritize fresh, high-quality eggs and fresh lemon juice for the hollandaise. While classic with Canadian bacon, popular variations include Eggs Florentine, incorporating sautéed spinach, or Eggs Royale, featuring smoked salmon. Best served immediately after assembly, Eggs Benedict is the quintessential indulgent brunch, often paired with a mimosa or a crisp green salad to balance its richness.
Tips & Tricks
- • To ensure your poached eggs hold their shape beautifully, use the freshest eggs possible and crack each into a small bowl before gently sliding them into simmering, vinegar-infused water. Avoid overcrowding the pot.
- • For a delightful twist, substitute the Canadian bacon with smoked salmon for an 'Eggs Royale' or with sautéed spinach and a slice of tomato for a vegetarian 'Eggs Florentine'.
- • While hollandaise is best made fresh, you can toast the English muffins and cook the Canadian bacon ahead of time. Poach eggs just before serving, or partially poach and refresh them in warm water if preparing for a crowd.
- • Serve Eggs Benedict alongside a light, peppery arugula salad dressed with a simple vinaigrette to cut through the richness, or with a fresh fruit platter for a complete brunch experience.
Nutrition Facts
Per serving (approximate)