Eggs Benedict is the quintessential brunch staple that elevates any morning or lazy weekend gathering. With its perfectly poached eggs, crispy Canadian bacon, and rich Hollandaise sauce, this dish is a crowd-pleaser that feels both indulgent and satisfying.
Eggs: The star of the show, providing richness and a satisfying texture when perfectly poached.
English muffins: Serve as the sturdy base, offering a subtle crunch when toasted.
Canadian bacon: Adds a savory, meaty layer that complements the creamy components.
White vinegar: Helps the egg whites set quickly when poaching.
Egg yolks: The foundation of the silky Hollandaise sauce.
Unsalted butter: Provides the creamy fat needed for the sauce to emulsify.
Lemon juice: Adds a fresh, tangy brightness to the Hollandaise sauce.
Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
Chopped chives: A fresh garnish that adds a pop of color and mild onion flavor.
Pair your Eggs Benedict with a light salad of mixed greens and vinaigrette to balance the richness of the dish. A side of fresh fruit or a mimosa can also enhance the brunch experience beautifully.
Start by filling a saucepan with water about 3 inches deep, and bring it to a simmer. Add a tablespoon of white vinegar to the water, which will help the eggs maintain their shape while poaching.
Crack each of the four eggs into separate ramekins or small bowls. This makes it easier to slide them into the water without breaking the yolks.
Use a spoon to create a gentle whirlpool in the simmering water. This motion helps wrap the egg white around the yolk. Carefully slide each egg into the water, one at a time. Let them poach for about 3-4 minutes until the whites are set, but the yolks remain soft.
Once done, use a slotted spoon to remove the eggs, letting them drain on a paper towel to get rid of excess water.
While your eggs are poaching, get a separate pan heated and cook the Canadian bacon slices until they're crispy. Once done, remove them from the pan and set aside.
Next, let's tackle the Hollandaise sauce. Whisk two egg yolks and a tablespoon of lemon juice in a heatproof bowl over a pot of simmering water. Make sure the water doesn't touch the bowl to avoid scrambling the eggs.
Slowly drizzle in the melted butter while continuing to whisk. Keep whisking until the sauce thickens to a creamy consistency. Season with salt and freshly ground black pepper to taste.
Time to assemble! Place a slice of crispy Canadian bacon on each toasted English muffin half. Top with a poached egg and then drizzle generously with your homemade Hollandaise sauce. Sprinkle chopped chives on top for a finishing touch.
Serve immediately and savor each bite!
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