Eggs Benedict is a quintessential brunch favorite, featuring perfectly poached eggs, creamy hollandaise sauce, and savory Canadian bacon served on a toasted English muffin. Whether you’re hosting a weekend brunch or treating yourself to an indulgent breakfast, this dish promises sophistication and deliciousness in every bite.
Why You’ll Love This Recipe
- Elegant & Delicious: Perfect for special occasions or brunch with friends.
- Customizable: Swap Canadian bacon for smoked salmon, spinach, or avocado for a twist.
- Homemade Touch: Fresh hollandaise sauce takes this dish to the next level.
- Restaurant-Quality: Bring the luxury of a bistro breakfast to your home kitchen.
How to Make Eggs Benedict
Crafting Eggs Benedict involves a few key components: poached eggs, hollandaise sauce, and assembling the dish. While it may seem intimidating, with the right steps and tips, you’ll create a stunning and flavorful plate every time.
Step-by-Step Instructions
- Prepare the Hollandaise Sauce: Whisk egg yolks, lemon juice, and melted butter to create a creamy, tangy sauce.
- Poach the Eggs: Gently poach eggs in simmering water for soft, runny centers.
- Toast and Warm: Toast English muffins and lightly sear Canadian bacon.
- Assemble: Layer the muffin halves with Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.
Variations
- Florentine Benedict: Replace Canadian bacon with sautéed spinach.
- Smoked Salmon Benedict: Add smoked salmon for a gourmet touch.
- Avocado Benedict: Use sliced avocado for a creamy, vegetarian option.
- Hash Brown Base: Swap the English muffin for crispy hash browns.
Easy Eggs Benedict
2
servings10
minutes20
minutesIngredients
4 large eggs (for poaching)
2 English muffins, halved and toasted
4 slices Canadian bacon
3 egg yolks (for hollandaise)
1/2 cup unsalted butter, melted
1 tbsp lemon juice
1/2 tsp Dijon mustard (optional)
Salt and cayenne pepper, to taste
Fresh parsley or chives for garnish
Directions
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice. Place over simmering water, gradually whisking in melted butter until thickened. Season with salt and cayenne pepper.
- Poach Eggs: Heat water with a splash of vinegar in a pan. Crack eggs into the water and poach for 3–4 minutes.
- Cook Bacon: In a skillet, lightly sear Canadian bacon.
- Assemble: Place bacon on toasted muffin halves, top with poached eggs, and spoon hollandaise sauce over each. Garnish with herbs.
FAQ
1. How do I prevent my hollandaise sauce from curdling?
Keep the heat low and whisk continuously while adding butter. If it curdles, add a tablespoon of hot water and whisk to smooth it out.
2. Can I make Eggs Benedict ahead of time?
Hollandaise sauce and poached eggs are best made fresh. However, you can prepare the sauce in advance and reheat gently.
3. What can I use instead of Canadian bacon?
Try smoked salmon, crispy bacon, sautéed mushrooms, or avocado slices.
4. How do I poach multiple eggs at once?
Use a wide pan with enough water, and crack each egg into a small bowl before sliding it into the water.
