Indulge in the timeless elegance of Eggs Benedict, a brunch staple that elevates the simple egg to new heights. Perfectly poached eggs, creamy hollandaise, and crisp Canadian bacon unite on a toasted English muffin for a symphony of flavors and textures that will leave you utterly satisfied.
Classic Eggs Benedict
2
servings10
minutes20
minutesNothing is better than Eggs Benedict with homemade Hollandaise Sauce. Ready to conquer a culinary masterpiece? Eggs Benedict may seem intimidating, but with our foolproof recipe and step-by-step instructions, you’ll be whipping up this brunch favorite like a pro in no time. Impress your friends and family with this impressive and utterly delicious dish!
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Ingredients
2 English muffins
4 slices Canadian bacon or thinly sliced ham
6 eggs
2 tbs. lemon juice
1/4 cup butter
3 cups water
Directions
- HOLLANDAISE SAUCE
- With a whisk, combine 2 slightly beaten egg yolks and lemon juice vigorously in a double boiler 1 qt. saucepan.
- Add 1/4 cup butter, stirring constantly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives the eggs time to cook and thicken the sauce without breaking down)
- EGGS AND MUFFIN
- Butter English muffins and place face down in a hot skillet.
- In same skillet, place slices of Canadian bacon. Grill until lightly brown.
- In a 1 qt. saucepan, bring 3 cups of water to a boil. Reduce heat. Add your eggs for poaching. Cook approx. 3 minutes for medium poached eggs.
- Remove English muffin from skillet and put on a plate.
- Remove eggs from water with a slotted spoon.
- Place on top of the English muffin.
- Gently spoon hollandaise sauce on top of eggs and muffin.
- Serve with fresh fruit or hash brown potatoes.
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