Eggs Benedict Recipe
User Reviews
5
Eggs Benedict Recipe
Description
The Eggs Benedict recipe involves layering toasted English muffin halves with sautéed Canadian bacon and poached eggs, topped with warm Hollandaise sauce made from scratch. The Hollandaise adds a velvety, buttery richness balanced by a subtle cayenne pepper garnish and fresh chives. The poached eggs bring a soft, delicate texture that contrasts nicely with the lightly crisp muffin and savory meat. Cooking the bacon until golden and the eggs to tender doneness provides a satisfying combination of flavors and textures typical of this brunch classic.
This dish works well served immediately for breakfast or brunch, offering a filling, elegant option. The Hollandaise sauce smoothness and the slight acidity from the vinegar used in poaching eggs bring depth to the overall dish. Variations include adding tomato and avocado or smoked salmon for alternative flavor profiles.
Keeping the Hollandaise sauce warm and thinning it with hot water if it gets too thick ensures ideal consistency at serving. The eggs should be poached in just-simmering water with vinegar to maintain shape and tenderness. Toasting the English muffins in butter before assembly adds a toasty, rich flavor and crisp texture that supports the topping ingredients.
Ingredients
- 1 recipe Hollandaise sauce
- 2 English Muffin halved
- 4 tsp butter to toast muffins, unsalted
- 4 lices Canadian bacon thin shaved ham, or crispy bacon
- 4 egg for poached eggs, large
- 1 Tbsp white vinegar for poaching eggs
- cayenne pepper to garnish
- chives to garnish, or dill
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
- Keep Hollandaise sauce warm and add hot water gradually to adjust consistency if too thick.
- Poach eggs in water with vinegar at a gentle simmer to maintain shape and tenderness.
- Toast English muffins in butter for a crisp, flavorful base.
- Try variations by adding tomato and avocado, smoked salmon, or blanched asparagus to customize this classic.
User Reviews
Overall Rating
5
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