Description
A classic brunch favorite, this Eggs Benedict recipe combines toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a rich homemade hollandaise sauce. Each component layers together into a luxurious and satisfying dish that’s both elegant and approachable.
Ingredients
2 English muffins
4 slices Canadian bacon
4 large eggs
1 tablespoon white vinegar
1/2 cup unsalted butter
3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1 pinch cayenne pepper
1 tablespoon chopped fresh chives
Instructions
1. Split and toast the English muffins until golden and crisp.
2. In a skillet over medium heat, sear the Canadian bacon until browned on both sides. Keep warm.
3. Melt butter for the hollandaise. In a bowl, whisk egg yolks and lemon juice. Set over low heat or a double boiler and slowly whisk in the melted butter until thick. Season with salt and cayenne.
4. Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into small bowls and gently poach for 3–4 minutes.
5. Layer each toasted muffin half with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce generously on top.
6. Garnish with chopped chives and serve immediately.
Notes
Use very fresh eggs for best poaching results.
Keep all components warm until ready to assemble.
Hollandaise sauce can break if overheated — keep heat low and whisk constantly.
Nutrition
- Serving Size: 1 full muffin with toppings
- Calories: 410
- Sugar: 2
- Sodium: 720
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 18
- Cholesterol: 265
Keywords: Eggs Benedict, brunch, hollandaise sauce, poached eggs