Classic Eggs Benedict
Classic Eggs Benedict features dreamy poached eggs and crisp Canadian bacon on an English muffin, lavishly draped in a buttery, lemon-infused Hollandaise sauce. This brunch favorite is pure indulgence on a plate.
Prep time: 15 minutesCook time: 10 minutesServes: 2
Ingredients
4 large eggs
2 English muffins, split and toasted
4 slices Canadian bacon
1 tablespoon white vinegar
2 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Chopped chives for garnish
Instructions
1. Fill a saucepan with water about 3 inches deep and bring to a simmer. Add 1 tablespoon of vinegar.
2. Crack eggs into separate ramekins or small bowls.
3. Create a gentle whirlpool in the water with a spoon and slide the eggs in, one at a time. Poach for about 3-4 minutes until whites are set but yolks remain soft.
4. Remove eggs with a slotted spoon and let drain on a paper towel.
5. In a separate pan, cook Canadian bacon until crispy. Remove and set aside.
6. For Hollandaise, whisk egg yolks and lemon juice in a heatproof bowl over a pot of simmering water. Slowly add melted butter, whisking continuously until sauce thickens. Season with salt and pepper.
7. To assemble, place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and pour over Hollandaise sauce. Garnish with chives.
8. Serve immediately and enjoy!
Storage
Best served fresh, but leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat by warming the Hollandaise sauce gently in a double boiler and refreshing the poached eggs in hot water for 1 minute before assembling.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
