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Ultimate Eggs Benedict Recipe

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4.8 from 76 reviews

Enjoy a classic brunch favorite with this ultimate Eggs Benedict recipe, featuring perfectly poached eggs atop crispy Canadian bacon and toasted English muffins, all generously topped with a rich, creamy homemade hollandaise sauce. This dish is perfect for leisurely weekend breakfasts or special occasions, combining savory and tangy flavors in every bite.

Ingredients

For the Eggs Benedict

  • 2 English muffins, split
  • 4 large eggs
  • 4 slices Canadian bacon
  • 1 tbsp white vinegar (for poaching eggs)
  • Salt and pepper to taste

For the Hollandaise Sauce

  • 1/2 cup unsalted butter
  • 2 tbsp freshly squeezed lemon juice
  • 2 large egg yolks
  • Salt and pepper to taste

Instructions

  1. Make Hollandaise Sauce: Melt the unsalted butter in a saucepan over low heat until fully melted but not browned. In a separate bowl, whisk the egg yolks with freshly squeezed lemon juice vigorously until the mixture turns frothy. Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create a thickened, smooth sauce. Season with salt and pepper to taste and keep warm.
  2. Poach Eggs: Fill a pot with water and bring it to a gentle simmer. Add the white vinegar to the simmering water to help the eggs coagulate. Crack each egg into individual small bowls to prepare for poaching. Gently slide each egg into the simmering water and cook for about 3 minutes until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set aside.
  3. Toast Muffins & Cook Bacon: Toast the split English muffin halves until they are golden brown and slightly crispy. Meanwhile, heat a skillet over medium heat and fry the Canadian bacon slices until they develop a crisp exterior and are heated through, about 2-3 minutes per side.
  4. Assemble: Place a slice of crispy Canadian bacon on each toasted English muffin half. Gently top each with a perfectly poached egg. Spoon the warm hollandaise sauce generously over the eggs. Serve immediately for best flavor and presentation.

Notes

  • Ensure the water is at a gentle simmer and not a rolling boil when poaching eggs to avoid tearing the whites.
  • Use fresh eggs for the best poaching results, as they hold together better.
  • If the hollandaise sauce thickens too much or starts to separate, gently rewarm it while whisking or add a teaspoon of warm water to smooth it out.
  • Consider garnishing with chopped fresh chives or a sprinkle of paprika for added color and flavor.

Find it online: https://recipeloom.com/ultimate-eggs-benedict-recipe/