Perfect Eggs Benedict
Master the art of brunch perfection with this recipe for **Perfect Eggs Benedict**—a timeless classic that brings elegance to your breakfast table. Featuring golden-toasted English muffins, savory Canadian bacon, velvety poached eggs, and a rich, buttery Hollandaise sauce with just a hint of lemon, this dish is a luxurious treat that's surprisingly achievable at home. A pinch of cayenne pepper adds subtle warmth, while a garnish of fresh chives enhances the presentation and flavor. With step-by-step instructions for flawless poached eggs and a foolproof Hollandaise sauce, this recipe will guide you to creating a restaurant-quality breakfast or brunch in under 40 minutes. Serve this indulgent dish with a side of mixed greens or crispy potatoes for an unforgettable start to your day! Perfect for special occasions or weekend mornings, Eggs Benedict is the ultimate crowd-pleaser.
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Ingredients
- 4 pieces English muffins
- 8 large Eggs
- 8 slices Canadian bacon
- 1 cup Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 1 pinch Cayenne pepper
- 2 tablespoons White vinegar
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
- 1 tablespoon Chopped fresh chives
Directions
Step 1
Toast the English muffins until golden and set aside.
Step 2
In a medium skillet over medium heat, warm the Canadian bacon slices for 2–3 minutes on each side. Keep warm.
Step 3
Fill a large, wide saucepan with about 3 inches of water. Bring the water to a gentle simmer and add the white vinegar.
Step 4
Crack an egg into a small bowl. Carefully slide it into the simmering water. Repeat with three more eggs, ensuring they do not touch each other.
Step 5
Cook the eggs for about 3–4 minutes or until the whites are set but the yolks remain runny. Use a slotted spoon to remove and transfer to a plate lined with paper towels. Repeat with the remaining eggs.
Step 6
To make the Hollandaise sauce, melt the butter in a small saucepan over low heat and keep it warm.
Step 7
In a heat-proof bowl set over a pot of simmering water (double-boiler method), whisk together the egg yolks and lemon juice until they thicken slightly.
Step 8
Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens to a creamy consistency. Remove from heat and season with a pinch of cayenne pepper, salt, and freshly ground black pepper. Keep warm, stirring occasionally.
Step 9
To assemble, place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, followed by a poached egg.
Step 10
Generously spoon Hollandaise sauce over each poached egg. Garnish with fresh chives and serve immediately.
Nutrition Facts
| Serving size | (1178.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2682.9 |
| Total Fat 166.8g | 0% |
| Saturated Fat 77.3g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2412.8mg | 0% |
| Sodium 6196.3mg | 0% |
| Total Carbohydrate 182.8g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 28.4g | |
| Protein 123.6g | 0% |
| Vitamin D 397.6IU | 0% |
| Calcium 424.9mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 2546.1mg | 0% |
Source of Calories