If you're craving a brunch classic that's both luxurious and satisfying, Traditional Eggs Benedict is the way to go. This recipe combines silky poached eggs, savory Canadian bacon, and rich, creamy hollandaise sauce over a toasted English muffin. It's the perfect indulgence for a weekend morning.
The star of the show is the egg, poached to perfection so the yolk oozes when cut. The English muffin provides the perfect base with its slightly crisp exterior and soft interior. Canadian bacon adds a savory, smoky layer that complements the creamy sauce. A touch of white vinegar helps the egg whites set during poaching. For the hollandaise, butter brings richness, while egg yolks give it a thick, creamy texture. Lemon juice adds a hint of brightness, and a dash of cayenne pepper gives a subtle kick. Finally, chives offer a fresh garnish that adds color and a mild onion flavor.
This dish pairs wonderfully with a light side salad of mixed greens and a glass of sparkling wine or mimosa. The acidity and bubbles cut through the richness of the eggs and sauce, creating a balanced meal.
Start by filling a large saucepan with about 3 inches of water and bring it to a gentle simmer. This is where you'll poach the eggs, so add a tablespoon of white vinegar to help them hold their shape.
Crack each egg into a small bowl or cup first. This makes it easier to gently slide them into the simmering water. When ready, slip each egg into the water and let it poach for about 3 to 4 minutes. You're aiming for set whites with runny yolks. Use a slotted spoon to lift them out and let them drain on paper towels.
While the eggs are poaching, heat a skillet over medium heat. Cook the Canadian bacon slices until they're just lightly browned on both sides. Keep them warm until you're ready to assemble.
To make the hollandaise sauce, melt the butter in a small saucepan. In a separate heatproof bowl set over simmering water, whisk together egg yolks, lemon juice, salt, and cayenne pepper. Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened and smooth.
Now, it's assembly time! Place a slice of Canadian bacon on each half of the toasted English muffins. Top each with a poached egg, then generously spoon over the hollandaise sauce. A sprinkle of chopped chives finishes it off beautifully.
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