Classic Eggs Benedict

Classic Eggs Benedict

Indulge in the rich flavors of Classic Eggs Benedict, a beloved breakfast dish that brings together perfectly poached eggs, savory Canadian bacon, and velvety hollandaise sauce, all atop toasted English muffins. This dish, often enjoyed in upscale brunch settings, has a history that traces back to the late 19th century, believed to have been created in New York City. Its combination of textures and flavors makes it a decadent way to start your day.

Servings: 2

Ingredients

  • Chives (2 tablespoons, chopped (for garnish))
  • Salt (to taste)
  • Black pepper (to taste)
  • White vinegar (1 tablespoon)
  • Unsalted butter (1/2 cup (1 stick), melted for hollandaise)
  • Eggs (4 large)
  • Canadian bacon (4 slices)
  • English muffins (2, split in half)
  • Egg yolks (3 large (for hollandaise))
  • Lemon juice (1 tablespoon (for hollandaise))
  • Salt (1/4 teaspoon (for hollandaise))
  • Cayenne pepper (a pinch (optional, for hollandaise))

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Slice the English muffins in half and place them on a baking sheet. Toast in the oven until golden brown, approximately 5-7 minutes.
  3. In a large pot, bring water to a simmer over medium heat. Add the white vinegar and a pinch of salt.
  4. Crack each egg into a small bowl or ramekin. This helps ensure that the yolks remain intact.
  5. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the eggs, one at a time, into the center of the whirlpool. This technique helps the eggs hold their shape.
  6. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. You can adjust the cooking time based on your preference for doneness.
  7. While the eggs are poaching, heat a skillet over medium heat and cook the Canadian bacon slices until lightly browned on both sides, about 2-3 minutes.
  8. To make the hollandaise sauce, whisk the egg yolks, lemon juice, and salt in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the mixture thickens slightly.
  9. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Add cayenne pepper, if desired, for a hint of spice. Keep the sauce warm until ready to serve.
  10. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, and carefully place a poached egg on top.
  11. Drizzle the hollandaise sauce generously over the eggs and garnish with chopped chives.
  12. Repeat the process for the remaining English muffin halves and eggs. Serve immediately and enjoy!

Dietary Information

Servings: 2 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 560 • Fat: 42g • Carbs: 30g • Protein: 21g • Sodium: 800mg • Sugar: 1g