Eggs Benedict Recipe
Indulge in this classic breakfast favorite with silky poached eggs and rich Hollandaise over crispy English muffins.
Picture a crisp morning with the scent of freshly brewed coffee filling the air. On the table lies a plate of Eggs Benedict, a harmonious blend of creamy Hollandaise and perfectly poached eggs atop crunchy English muffins. This dish feels like a small luxury, transforming an ordinary breakfast into something special. Originating from New York City in the late 19th century, Eggs Benedict has graced brunch menus with its elegance and comforting flavors. A rumor or two suggest it was created at Delmonico’s for a homesick patron. However, what matters is the sheer satisfaction it brings with each bite. It’s the delicate balance of textures and flavors that captivated me, inspiring me to perfect my own version at home. The secret to my recipe? A splash of white vinegar in the poaching water ensures the egg whites wrap around the yolk just right every time. You’ll have beautifully round eggs with a creamy, runny center without fail. Serve this dish on lazy weekend mornings or whenever you feel like turning your kitchen into a bistro. Eggs Benedict is more than just breakfast—it's an experience.
Step-by-Step
- 01Step 1 / 6
Start by making the Hollandaise sauce.
In a heatproof bowl, whisk the egg yolks and lemon juice until they become thick and pale.
Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.
Slowly drizzle in melted butter, whisking constantly until the sauce is thick and doubled in volume.
Season with cayenne and salt.
- 02Step 2 / 6
Keep the Hollandaise warm by placing the bowl in a barely warm oven or over warm water.
Stir occasionally to prevent a skin from forming.
- 03Step 3 / 6
In a large skillet over medium heat, brown the Canadian bacon on both sides until just crisp and heated through.
Keep warm.
- 04Step 4 / 6
Fill a large saucepan with 2-3 inches of water and bring to a gentle simmer.
Add the vinegar.
Crack each egg into a small bowl and gently slide into the simmering water.
- Advertisement
- 05Step 5 / 6
Poach eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft.
Remove with a slotted spoon, letting excess water drain.
- 06Step 6 / 6
To assemble, place two muffin halves on each plate, top with a slice of Canadian bacon, followed by a poached egg.
Spoon Hollandaise sauce generously over the top.
Garnish with parsley and serve immediately.
Chef Tips
- •Use fresh eggs for poaching; they hold their shape better.
- •Whisk the Hollandaise over gentle heat to avoid scrambling the yolks.
- •Keep the sauce warm but not hot to maintain its smooth texture.
- •For added flavor, try toasting the English muffins under a broiler.
- •If the Hollandaise thickens too much, whisk in a splash of warm water.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Hollandaise sauce can be made a few hours in advance and kept warm. Eggs and muffins are best prepared fresh.
What can I substitute?+
Swap Canadian bacon with smoked salmon or sautéed spinach for a vegetarian option.
How do I store leftovers?+
Keep Hollandaise sauce in the fridge for up to 2 days and reheat gently. Poached eggs are better fresh, but can be reheated in warm water.
