Classic Eggs Benedict
Traditional dish · American
The quintessential brunch dish featuring perfectly poached eggs, Canadian bacon, and creamy hollandaise sauce atop toasted English muffins.
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Ingredients
- English muffins4
- Canadian bacon8 slices
- Large eggs8
- Butter1 cup (2 sticks)
- Egg yolks4
- Lemon juice2 tablespoons
- Water2 tablespoons
- Saltto taste
- Black pepperto taste
- Chives, chopped (for garnish)1 tablespoon
Steps
- 1
Toast the English muffin halves until golden brown.
- 2
Cook the Canadian bacon slices in a skillet over medium heat until lightly browned. Set aside.
- 3
Prepare the hollandaise sauce: Melt 1/2 cup of butter in a small saucepan. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together egg yolks and lemon juice until pale and slightly thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Stir in 2 tablespoons of water, salt, and pepper to taste. Keep warm.
- 4
Poach the eggs: Bring a pot of water with a splash of vinegar to a gentle simmer. Crack eggs one at a time into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon.
- 5
Assemble the Benedicts: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, followed by two poached eggs. Generously spoon hollandaise sauce over the eggs. Garnish with chopped chives and a dash of black pepper.
