📝 About This Recipe
Rising to fame in the late 19th-century New York dining scene, Eggs Benedict remains the undisputed crown jewel of the brunch table. This decadent dish layers buttery toasted English muffins with salty, seared Canadian bacon and perfectly translucent poached eggs that burst into a rich gold when pierced. Topped with a luxurious, lemon-kissed Hollandaise sauce, it offers a sophisticated balance of textures and flavors that feels like a celebration in every bite.
🥗 Ingredients
The Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and 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 (the freshest possible)
- 1 tablespoon White distilled vinegar (helps the whites congeal)
- 8 cups Water (for the poaching liquid)
The Foundation
- 4 pieces English muffins (split in half)
- 8 slices Canadian bacon (also known as back bacon)
- 2 tablespoons Unsalted butter (for browning the muffins and bacon)
For Garnish
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Smoked paprika (for color)
👨🍳 Instructions
-
1
Start by making the Hollandaise: Place the 3 egg yolks, lemon juice, and a pinch of salt into a high-speed blender. Pulse for 5 seconds until combined and slightly frothy.
-
2
With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will cook the yolks and emulsify into a thick, creamy sauce.
-
3
Stir in the cayenne pepper and adjust salt to taste. Pour the Hollandaise into a warm thermos or a bowl set over warm water to keep it from breaking or cooling while you prepare the rest of the dish.
-
4
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; you want small bubbles, not a rolling boil.
-
5
While the water heats, melt 1 tablespoon of butter in a separate large skillet over medium-high heat. Sear the Canadian bacon slices for about 1-2 minutes per side until golden brown and heated through. Remove and keep warm.
-
6
In the same skillet used for the bacon, toast the split English muffins cut-side down until they are golden and crisp. Set aside on a warm plate.
-
7
Crack each egg into a small ramekin or fine-mesh sieve. Using a sieve first allows the 'watery' part of the white to drain away, ensuring a cleaner poach without 'wispy' bits.
-
8
Create a gentle whirlpool in the simmering water with a spoon. Carefully drop the eggs into the center of the swirl one by one. Do not overcrowd; work in batches of 4 if necessary.
-
9
Poach the eggs for exactly 3 to 4 minutes. The whites should be set and opaque, but the yolks should still feel soft and bouncy to the touch.
-
10
Use a slotted spoon to lift the eggs out of the water. Gently dab the bottom of the spoon on a clean paper towel to remove excess water that might make your muffin soggy.
-
11
To assemble: Place two toasted muffin halves on each plate. Top each with a slice of seared Canadian bacon, followed by one perfectly poached egg.
-
12
Generously spoon the warm Hollandaise sauce over the top of each egg, allowing it to cascade down the sides.
-
13
Garnish with a sprinkle of minced chives and a light dusting of smoked paprika for a professional, restaurant-quality finish. Serve immediately.
💡 Chef's Tips
Use the freshest eggs possible; the proteins in older eggs break down, making it harder to keep the whites together during poaching. Keep your Hollandaise warm in a pre-heated thermos; it is the best way to maintain the perfect temperature without the sauce curdling or separating. If your Hollandaise becomes too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. Never salt your poaching water, as salt breaks down egg whites; the vinegar is the key to helping them coagulate quickly. For a stress-free brunch, you can poach eggs ahead of time, store them in cold water in the fridge, and 're-heat' them in simmering water for 60 seconds before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a spicy Bloody Mary to cut through the richness of the Hollandaise. Serve alongside a mound of crispy, seasoned home fries or hash browns for a hearty meal. A simple side of lightly dressed arugula or fresh asparagus adds a bright, peppery contrast to the dish. Offer a fresh fruit salad with mint as a refreshing palate cleanser after the savory eggs. For a variation, swap the Canadian bacon for smoked salmon (Eggs Royale) or sautéed spinach (Eggs Florentine).