Eggs Benedict is a classic breakfast or brunch dish that consists of poached eggs, Canadian bacon, and hollandaise sauce, all stacked on top of an English muffin. It’s a deliciously rich dish that combines savory, creamy, and slightly tangy flavors. Originally created in New York City in the late 1800s, this dish has since become a beloved option for breakfast menus worldwide. Whether you’re treating yourself or hosting a special brunch, Eggs Benedict is sure to impress.
Quick Facts
| Course | Breakfast / Brunch |
|---|---|
| Cuisine | American |
| Difficulty | Medium |
| Servings | 2-4 servings |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Calories | ~600-700 per serving |
Equipment Needed
To make the perfect Eggs Benedict, you’ll need some key kitchen tools:
- Saucepan: For preparing the hollandaise sauce.
- Double Boiler: This is helpful for making the hollandaise without curdling the eggs.
- Skillet: To fry the Canadian bacon until it’s golden and crisp.
- Toaster or Oven: To toast the English muffins.
- Slotted Spoon: For lifting poached eggs out of the water.
- Small Bowls: For whisking ingredients.
- Measuring Cups: To get the correct proportions for the sauce.
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
- A pinch of cayenne pepper (optional)
For the Eggs Benedict:
- 4 eggs
- 2 English muffins, split
- 4 slices of Canadian bacon
- Fresh parsley for garnish (optional)
Instructions
- Make the Hollandaise Sauce:
- In a small bowl, whisk together the egg yolks and lemon juice.
- Place the bowl over a pot of simmering water (double boiler method). Whisk continuously as you slowly drizzle in the melted butter.
- Keep whisking until the sauce thickens to a creamy consistency.
- Season with salt, pepper, and cayenne pepper if using. Set aside.
- Poach the Eggs:
- Fill a saucepan with water, bring it to a gentle simmer, and add a tablespoon of vinegar (to help the eggs hold their shape).
- Crack one egg at a time into a small cup and gently slide each egg into the water. Poach for about 3-4 minutes for soft yolks or longer for firmer eggs.
- Use a slotted spoon to remove the eggs from the water and set them aside.
- Prepare the Muffins and Bacon:
- Toast the English muffin halves until golden brown.
- In a skillet, cook the Canadian bacon slices over medium heat until they’re browned and crisp, about 2-3 minutes per side.
- Assemble the Dish:
- Place one muffin half on each plate. Top with a slice of Canadian bacon.
- Gently place a poached egg on top, followed by a generous drizzle of the hollandaise sauce.
- Garnish with freshly chopped parsley and serve immediately.
Essential Note
When preparing Eggs Benedict, timing is key. Make sure your hollandaise sauce stays warm but not too hot to prevent it from separating. Poaching the eggs perfectly is another challenge—use fresh eggs for the best results, as they hold together better when poached. If you find poaching eggs tricky, you can always make “easy poached eggs” by using an egg poacher.
