Classic Eggs Benedict

Indulge in the ultimate brunch luxury with this Classic Eggs Benedict recipe, a timeless favorite that combines perfectly poached eggs, savory Canadian bacon, and golden toasted English muffins, all topped with a velvety homemade hollandaise sauce. This recipe takes you step-by-step through the process of achieving restaurant-worthy results right in your own kitchen, from creating a whirlpool to poach eggs to mastering the art of creamy hollandaise with fresh lemon juice, a hint of cayenne pepper, and melted butter. Finished with a sprinkle of fresh chives for an elegant touch, this dish is a must-try for weekend indulgence or special occasions. Ready in just 40 minutes, this decadent recipe serves two but is easily doubled to impress a crowd. Perfectly balanced flavors and professional techniques make this eggs Benedict recipe the ultimate guide to recreating this breakfast classic at home!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons white vinegar
• 2 English muffins
• 4 slices Canadian bacon
• 1 cup unsalted butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 0.125 teaspoon Cayenne pepper
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons chopped chives

Directions

Step 1

Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to help the eggs hold their shape while poaching.

Step 2

Gently crack each egg into a small bowl or ramekin. Use a spoon to create a gentle whirlpool in the simmering water, and carefully slide one egg at a time into the center of the whirlpool.

Step 3

Poach the eggs for about 3-4 minutes until the whites are set, but the yolks are still soft. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain.

Step 4

Split the English muffins and toast them until golden brown.

Step 5

In a saucepan over medium-high heat, brown the Canadian bacon slices on each side for about 2 minutes. Set aside.

Step 6

To make the hollandaise sauce, melt the butter gently in a small saucepan, making sure it doesn't brown.

Step 7

In a blender, combine the egg yolks, lemon juice, cayenne pepper, salt, and black pepper. Blend on low speed for about 20 seconds.

Step 8

With the blender running on low, slowly drizzle in the warm melted butter until the mixture is thick and creamy.

Step 9

Taste the sauce and adjust seasoning if necessary.

Step 10

Assemble the Eggs Benedict by placing a slice of Canadian bacon on each toasted English muffin half. Top with the poached eggs.

Step 11

Generously spoon the hollandaise sauce over the eggs.

Step 12

Garnish with chopped chives and serve immediately.

Nutrition Facts

Serving size	(693.1g)

Amount per serving	% Daily Value*
Calories	1827.3

Total Fat 139.2g	0%
Saturated Fat 68.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1607.1mg	0%
Sodium 2525.2mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 8.4g	0%
Total Sugars 13.8g
Protein 65.2g	0%

Vitamin D 222.3IU	0%
Calcium 259.6mg	0%
Iron 11.6mg	0%
Potassium 1333.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 13.8%

Carbs: 20.1%