📝 About This Recipe
Originally born in the bustling social scene of 1890s New York, Eggs Benedict has evolved into the ultimate 'Breakfast-for-Dinner' luxury. This recipe features perfectly poached eggs with liquid gold centers perched atop salty Canadian bacon and toasted, buttery English muffins. The entire ensemble is draped in a rich, citrus-forward Hollandaise sauce that brings a sophisticated brightness to this quintessential comfort food classic.
🥗 Ingredients
The Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and very hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Cayenne pepper (for a subtle kick)
- 1/4 teaspoon Kosher salt (to taste)
The Poached Eggs
- 8 large Eggs (cold, as fresh as possible)
- 1 tablespoon White distilled vinegar (helps the whites coagulate)
- 8 cups Water (for the poaching liquid)
The Base and Garnish
- 4 pieces English muffins (split in half)
- 8 slices Canadian bacon (thick-cut)
- 2 tablespoons Unsalted butter (softened for the muffins)
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Smoked paprika (for color and aroma)
👨🍳 Instructions
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1
Prepare the Hollandaise base: Place the 3 egg yolks, lemon juice, and salt into a blender. Pulse for 5 seconds until combined and slightly pale.
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2
Emulsify the sauce: Set the blender to its lowest speed. With the motor running, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will cook the yolks and create a thick, creamy emulsion. If it's too thick, add a teaspoon of warm water.
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3
Keep sauce warm: Pour the Hollandaise into a small thermos or a heat-proof bowl set over a pot of warm (not boiling) water. Stir in the cayenne pepper and set aside.
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4
Prepare the poaching water: Fill a large, deep skillet or wide saucepan with about 3-4 inches of water. Add the vinegar and bring to a gentle simmer over medium heat. Do not let it reach a rolling boil; you want small 'fish eye' bubbles.
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5
Prep the eggs: Crack each cold egg into a small ramekin or fine-mesh sieve. If using a sieve, let the thin, watery part of the white drain away for 30 seconds before transferring to a ramekin. This ensures a clean poach.
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6
Sear the meat: While the water heats, place a large skillet over medium-high heat. Add the Canadian bacon slices and cook for 1-2 minutes per side until browned and slightly crispy at the edges. Keep warm.
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7
Toast the muffins: Toast the split English muffins until golden brown. Immediately spread with softened butter.
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8
Poach the eggs: Use a spoon to create a very gentle whirlpool in the simmering water. Carefully drop the eggs into the water one at a time. Cook for exactly 3 to 4 minutes for a set white and a runny yolk.
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9
Drain the eggs: Use a slotted spoon to gently lift the eggs out of the water. Briefly touch the bottom of the spoon to a folded paper towel to remove excess water that might make your muffin soggy.
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10
Assemble: Place two toasted muffin halves on each plate. Top each with a slice of warm Canadian bacon, followed by one poached egg.
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11
The finishing touch: Generously spoon the warm Hollandaise sauce over each egg, allowing it to cascade down the sides.
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12
Garnish and serve: Sprinkle with minced chives and a dusting of smoked paprika. Serve immediately while the yolks are warm and liquid.
💡 Chef's Tips
Use the freshest eggs possible; the whites of fresh eggs hold together much better during poaching. If your Hollandaise sauce breaks (separates), whisk in a teaspoon of boiling water drop by drop to bring it back together. For a stress-free dinner, you can poach eggs ahead of time, store them in cold water in the fridge, and reheat them in hot water for 60 seconds before serving. Never salt your poaching water, as it breaks down the egg whites; the vinegar is the key to a tight, pretty shape. Ensure your butter is truly hot when making blender Hollandaise, as this is what pasteurizes the egg yolks.
🍽️ Serving Suggestions
Pair with a crisp, dry Prosecco or a classic Mimosa to cut through the richness of the Hollandaise. Serve alongside a mound of crispy, seasoned home fries or hash browns. A light arugula salad with a simple lemon vinaigrette provides a refreshing peppery contrast. For a 'California' twist, add a slice of ripe avocado beneath the Canadian bacon. End the meal with a small bowl of fresh seasonal berries to cleanse the palate.