Description

Eggs Benedict is a classic brunch dish featuring toasted English muffins topped with warm Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce made from egg yolks, lemon juice, and butter. This elegant yet simple recipe delivers a balanced combination of savory flavors and smooth textures, perfect for a special breakfast or brunch.

Ingredients

Scale

For the Base

4 English muffins, split
8 slices Canadian bacon (or ham)

For the Poached Eggs

8 eggs

For the Hollandaise Sauce

3 egg yolks
1 tablespoon fresh lemon juice
½ teaspoon dry mustard powder
½ cup butter, melted
Salt and pepper, to taste

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Instructions

Prepare the hollandaise sauce: Combine the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed until well combined to start the sauce base.
Add melted butter: With the blender running on low speed, slowly and steadily pour the melted butter into the mixture. Continue blending until the sauce thickens into a creamy, smooth consistency. Then, season with salt and pepper to taste and set it aside.
Broil muffins and bacon: Adjust your oven broiler to high heat. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2-3 minutes, until the muffins are lightly browned and the bacon is warmed through. Remove from the oven carefully.
Poach the eggs: Bring a pot of water to a boil, then reduce heat to maintain a gentle simmer. Crack each egg into a small bowl, then gently slip the eggs one at a time into the simmering water. Allow the eggs to cook for 3-5 minutes, depending on your desired level of doneness.
Assemble the dish: Place a warm slice of Canadian bacon on each English muffin half. Top each with a poached egg, seasoning with salt and pepper. Finally, spoon the prepared hollandaise sauce over each egg. Optionally, garnish with a sprinkle of paprika or fresh parsley for added flavor and color.

Notes

Use fresh eggs for the best poaching results.
Keep the melted butter warm but not hot to prevent curdling the hollandaise sauce.
Adjust the poaching time to make firmer or runnier egg yolks according to preference.
Hollandaise sauce must be served immediately as it does not hold well when reheated.
For a vegetarian version, substitute Canadian bacon with sautéed spinach or grilled tomatoes.