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
- Egg yolks4
- Lemon juice2 tablespoons
- Water1 tablespoon
- Saltto taste
- Black pepperto taste
- Chivesfor garnish
Steps
- 1
Toast the English muffin halves until golden brown.
- 2
Cook the Canadian bacon slices until lightly browned.
- 3
Prepare the hollandaise sauce: Melt butter. In a double boiler or heatproof bowl over simmering water, whisk egg yolks with lemon juice and 1 tablespoon of water until pale and slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and emulsified. Season with salt and pepper.
- 4
Poach the eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack eggs into individual ramekins and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are 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, then a poached egg. Generously spoon hollandaise sauce over the egg. Garnish with chopped chives and a crack of black pepper.
