Eggs Benedict Recipe
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90 reviews
Excellent
Eggs Benedict Recipe
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How to make the best Eggs Benedict with Poached Eggs and Hollandaise Sauce on an English muffin. This recipe makes 4 Eggs Benedict but you can scale it down and make 1 or 2 if you prefer.
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Ingredients
- 1 recipe Hollandaise sauce
- 2 English muffins halved
- 4 tsp unsalted butter to toast muffins
- 4 slices Canadian bacon thin shaved ham, or crispy bacon
- 4 large eggs for poached eggs
- 1 Tbsp white vinegar for poaching eggs
- cayenne pepper to garnish
- chives or dill to garnish
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Instructions
- Make the Hollandaise Sauce: combine hollandaise sauce in a small saucepan and cook according to our hollandaise recipe instructions. Cover with lid to keep warm. If it gets too thick, add a teaspoon of hot water at a time to thin it out.
- Prep for Poached Eggs: Place a pot of water with 1 Tbsp vinegar on the stove for making poached eggs and bring it just to a simmer.
- Sauté meat: In a large skillet, sauté your meat until hot and golden then transfer to a plate and cover to keep warm.
- Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down and toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.
- Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe.
- Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise recipe between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives. Serve immediately.
Notes
- Variations:1. California: Tomato and avocado, bacon, poached egg, hollandaise2. Sophisticated: Lox smoked Salmon, Avocado, poached egg, hollandaise3. Fancy: 3 blanched asparagus spears, poached egg, hollandaise
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Overall Rating
5.0
90 reviews
Excellent
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