Delicious Eggs Benedict Recipe for a Weekend Brunch Treat Recipe
Classic Eggs Benedict featuring perfectly poached eggs, savory Canadian bacon, and a rich homemade hollandaise sauce, served on toasted English muffins for an indulgent weekend brunch treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon water
- 1 teaspoon lemon juice
- 8 ounces clarified butter, warm
- Salt, to taste
- Tabasco sauce or cayenne pepper, a sprinkle
Poached Eggs
- 8 eggs, fresh
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
Assembly
- 4 English muffins, split
- 8 slices Canadian bacon
- Chives, thinly sliced, for garnish (optional)
Instructions
- Prepare the Double Boiler: Set a glass or metal bowl over a pot of gently simmering water. Add egg yolks and whisk constantly until the mixture thickens to a creamy consistency, about 3-5 minutes.
- Whisk in Flavor: Remove the bowl from heat and stir in lemon juice. To prevent slipping, place the bowl on a kitchen towel and slowly whisk in warmed clarified butter until fully combined. Season with salt and add Tabasco or cayenne for a spicy kick.
- Boil the Water: Fill a Dutch oven or large pot halfway with water and bring it to a boil. Once boiling, add vinegar and reduce to a simmer, creating the perfect environment for poaching.
- Poach the Eggs: Crack fresh eggs into ramekins and gently drop each one into the simmering water. Cover and let them poach for about 3 minutes, or until the whites are nicely set. Transfer poached eggs to a warm pot of water to keep warm.
- Toast Your Muffins: On a baking sheet, arrange the split English muffin halves and broil until golden brown, about 2-3 minutes. Place a slice of Canadian bacon on each muffin and broil until heated through.
- Assemble & Serve: Remove the poached eggs from the water, letting them drain on a paper towel. Place an egg atop each muffin half, spoon a generous amount of hollandaise sauce over the eggs, and garnish with freshly sliced chives if desired. Serve immediately for that fresh brunch experience!
Notes
- Use fresh eggs for best poaching results; older eggs tend to spread out more in the water.
- Keep the poached eggs warm by placing them in a bowl of hot water until ready to assemble.
- If hollandaise sauce starts to separate, whisk in a little warm water to bring it back together.
- Adjust the seasoning and spice level of the hollandaise to your taste by adding more or less salt and cayenne.
- To save time, prepare the hollandaise sauce first and keep it warm over the double boiler with the heat off.
Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Canadian Bacon, Breakfast, Brunch, English Muffins
