📝 About This Recipe
Born in the bustling kitchens of 19th-century New York City, Eggs Benedict is the undisputed crown jewel of the American brunch experience. This decadent dish features perfectly toasted English muffins topped with salty, seared Canadian bacon and delicate, jammy poached eggs. The entire ensemble is draped in a velvety, lemon-infused Hollandaise sauce that brings a luxurious richness to every single bite.
🥗 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
- 1/4 teaspoon Kosher salt (to taste)
The Poached Eggs
- 8 large Eggs (the fresher the better)
- 1 tablespoon White distilled vinegar (helps whites congeal)
- 8 cups Water (for the poaching liquid)
The Assembly
- 4 pieces English Muffins (split in half)
- 8 slices Canadian Bacon (can substitute with thick-cut ham)
- 1 tablespoon Unsalted butter (for toasting muffins and searing bacon)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for a pop of color)
👨🍳 Instructions
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1
Start by making the Hollandaise: Place the 3 egg yolks, lemon juice, salt, and cayenne pepper in a high-speed blender. Pulse for 5 seconds until combined.
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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 create a thick, creamy emulsion.
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3
Taste the sauce and adjust with more lemon or salt if needed. Transfer the Hollandaise to a warm thermos or a bowl placed over warm water to keep it fluid while you prepare the rest.
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4
Fill a large, deep skillet or saucepan with about 3-4 inches of water. Add the vinegar and bring to a gentle simmer over medium heat (look for small bubbles rising, not a rolling boil).
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5
Crack one 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 for a cleaner shape.
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6
Gently swirl the simmering water to create a very slight vortex and slide the egg into the center. Repeat with up to 4 eggs at a time to avoid overcrowding.
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7
Poach the eggs for exactly 3 to 4 minutes. The whites should be set but the yolks should still feel soft and bouncy to the touch.
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8
While the eggs poach, heat a large skillet over medium-high heat. Add a touch of butter and sear the Canadian bacon for 1-2 minutes per side until golden and heated through.
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9
Toast the split English muffins until the edges are crispy and golden brown. Lightly butter them immediately after toasting.
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10
Use a slotted spoon to lift the poached eggs out of the water. Briefly rest the spoon on a folded paper towel to blot off excess water so it doesn't make your muffin soggy.
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11
To assemble, place two muffin halves on each plate. Top each with a slice of seared Canadian bacon and one poached egg.
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12
Generously spoon the warm Hollandaise sauce over the top of each egg, allowing it to cascade down the sides.
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13
Garnish with a sprinkle of fresh chives and a dusting of smoked paprika. Serve immediately while the yolks are warm and runny.
💡 Chef's Tips
Use the freshest eggs possible; the whites of fresh eggs hold together much better during poaching. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. To cook for a crowd, poach the eggs ahead of time, store them in cold water in the fridge, and 'reheat' them in simmering water for 60 seconds before serving. Avoid adding salt to the poaching water, as it breaks down the egg whites; use vinegar instead to help them coagulate. If you don't have a blender, you can whisk the Hollandaise by hand in a bowl over a pot of simmering water (bain-marie).
🍽️ Serving Suggestions
A crisp Mimosa or a spicy Bloody Mary is the classic beverage pairing for this rich dish. Serve with a side of crispy home fries or herb-roasted fingerling potatoes. A light arugula salad with a lemon vinaigrette provides a refreshing acidic contrast to the heavy sauce. Fresh seasonal fruit or berries make for a sweet and bright palate cleanser. For a 'California' twist, add a few slices of ripe avocado under the bacon.