Classic Eggs Benedict Recipe
The ultimate breakfast luxury – perfectly poached eggs, Canadian bacon, and silky hollandaise sauce on toasted English muffins.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Moderate
- Dietary: Contains eggs, dairy, gluten
EQUIPMENT NEEDED
- Large saucepan or shallow pan
- Slotted spoon
- Blender or whisk
- Glass/stainless steel bowl
- Skillet
- Toaster
Alternative tools:
- Hand blender instead of standard blender
- Regular pan instead of Dutch oven
INGREDIENTS
For the Base:
- 8 large fresh eggs (room temperature)
- 4 English muffins, split (or sourdough bread)
- 8 slices Canadian bacon (or ham/prosciutto)
- 2 tablespoons white vinegar
For the Hollandaise:
- 3 egg yolks
- 1 tablespoon fresh lemon juice (15ml)
- 240g/1 cup unsalted butter, melted
- Pinch cayenne pepper
- Salt to taste
Garnish:
- Fresh chives, chopped
- Paprika (optional)
METHOD
1. Start the Water
Fill saucepan with 3 inches water. Add vinegar. Heat until tiny bubbles form (180°F/82°C).
2. Prepare Hollandaise
- Blend egg yolks and lemon juice until light.
- Slowly stream in warm melted butter while blending.
- Season with cayenne and salt.
- Keep warm (not hot).
3. Cook Meat
- Heat skillet over medium heat.
- Brown Canadian bacon 1-2 minutes per side.
- Keep warm.
4. Poach Eggs
- Create gentle water vortex.
- Crack each egg into a small bowl first.
- Slide eggs into water.
- Cook 3-4 minutes until whites are set but yolks are runny.
- Remove with slotted spoon onto paper towels.
5. Assemble
- Toast and butter muffins.
- Top each half with bacon.
- Add poached egg.
- Spoon over hollandaise.
- Garnish with chives and paprika.
CRUCIAL TIPS
- Eggs must be fresh for best poaching results.
- Never let hollandaise boil – it will split.
- Use room temperature eggs for hollandaise.
- Don’t skip the vinegar – it helps eggs hold shape.
STORAGE & VARIATIONS
Storage:
- Best served immediately.
- Hollandaise can be held warm for 1 hour max.
Common Mistakes:
- Overheating hollandaise.
- Using cold eggs.
- Overcooking the poached eggs.
Variations:
- Florentine: Replace bacon with wilted spinach.
- Royale: Use smoked salmon instead of bacon.
- California: Add sliced avocado.
Remember:
Your hollandaise should be thick enough to coat the back of a spoon but still flow smoothly. If it’s too thick, whisk in a few drops of warm water.
The perfect poached egg should have firm whites and a liquid gold center that oozes when cut. That’s what we’re aiming for here!
