How to make Eggs Benedict
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How to make Eggs Benedict
Description
This method begins by preparing Hollandaise sauce and keeping it warm. English muffins are toasted and buttered (or alternatively hash browns are used) to provide a crisp base. Eggs are poached gently in water with vinegar to help the whites hold shape, cooked until the whites are firm with runny yolks inside.
Canadian bacon slices are browned separately and kept warm. The final assembly layers the muffin halves, bacon, and poached eggs before draping Hollandaise sauce over the top. Garnishing with parsley or dill adds a fresh herbal accent.
The contrast of textures—from crisp muffin to tender egg and creamy sauce—defines the dish. Serve immediately to preserve the quality of the sauce and eggs.
Tips include adding cayenne to the sauce for heat, using regular ham as a substitute for Canadian bacon, and ensuring the sauce stays warm as it can congeal if left too long. Adding vinegar to poaching water assists in maintaining egg white cohesion.
Ingredients
- 1 tablespoon white vinegar
- 4 egg large
- 4 English muffins use hash browns if desired, halves
- 8 lices Canadian bacon
- 1 cup Hollandaise sauce make it or buy it
Optional
- parsley chopped; or dill, to serve
Instructions
Make the Hollandaise
- Make Hollandaise Sauce and keep warm.
Cook the Muffins (or Hash Browns)
- Toast the English muffin halves and butter, or cook the hash browns in the oven according to package directions.
Cook the eggs
- Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add the vinegar.
- Gently crack the eggs into individual cups and lower carefully into the water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
- Remove from the water and keep warm.
Cook the Canadian Bacon
- In another skillet, cook the Canadian bacon until browned and keep warm.
Assembly
- Place the butterd muffins or hash browns on a serving plate.
- Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top.
- Serve immediately.
- Devour.
Notes
- Add a pinch of cayenne pepper to the Hollandaise sauce for subtle heat.
- Use either dill or parsley as a garnish to add freshness and visual appeal.
- Regular shaved ham can replace Canadian bacon; just ensure it’s heated thoroughly.
- Serve Hollandaise sauce immediately to prevent it from congealing; keep it warm by placing its container in a warm water bath if needed.
- Include white vinegar in the poaching water to help the egg whites hold their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Calories | 804kcal | 40% |
| Carbohydrates | 4g | 1% |
| Protein | 39g | 78% |
| Fat | 69g | 106% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 799mg | 266% |
| Sodium | 1574mg | 66% |
| Potassium | 543mg | 12% |
| Vitamin A | 2285IU | 46% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 107mg | 11% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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