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Ultimate Eggs Benedict Recipe

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4.6 from 113 reviews

Experience the ultimate brunch classic with this easy-to-make Eggs Benedict featuring perfectly poached eggs, savory Canadian bacon, and a rich, creamy hollandaise sauce served on toasted English muffins. Ideal for a special weekend breakfast or brunch, this dish offers a delightful balance of flavors and textures that will impress your guests or elevate your morning meal.

Ingredients

Eggs Benedict

  • 2 English muffins, split
  • 4 large eggs
  • 4 slices Canadian bacon

Hollandaise Sauce

  • 1/2 cup unsalted butter
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1 tbsp white vinegar (for poaching eggs)

Instructions

  1. Make Hollandaise Sauce: Melt the unsalted butter in a saucepan over low heat until fully melted but not browned. In a separate bowl, vigorously whisk the egg yolks together with the freshly squeezed lemon juice until the mixture becomes frothy. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to create a thick, creamy hollandaise sauce. Season with salt and pepper to taste and set aside, keeping warm.
  2. Poach Eggs: Bring a pot of water to a gentle simmer and add white vinegar, which helps the eggs hold their shape. Crack each egg into individual small bowls to avoid breaking the yolks, then gently slide them into the simmering water. Poach the eggs for approximately 3 minutes to achieve runny yolks. Remove with a slotted spoon and drain off any excess water.
  3. Toast Muffins & Cook Bacon: Toast the English muffin halves until they are golden brown and slightly crispy. Meanwhile, heat a skillet over medium heat and fry the Canadian bacon slices until they are warmed through and crispy on the edges.
  4. Assemble: On each toasted muffin half, layer one slice of crispy Canadian bacon and carefully top with a poached egg. Generously drizzle the warm hollandaise sauce over the top. Serve immediately to enjoy the dish at its best.

Notes

  • Use fresh eggs for best poaching results.
  • Keep whisking the hollandaise continuously to avoid curdling.
  • You can substitute Canadian bacon with smoked ham or prosciutto.
  • Serve immediately as the hollandaise sauce thickens upon standing.
  • For less tartness, adjust lemon juice quantity in the sauce.

Find it online: https://recipepact.com/ultimate-eggs-benedict-recipe/