Eggs Benedict Recipe

Warm English muffins, crispy Canadian bacon, poached egg, and a rich and creamy Hollandaise sauce are the key elements of a perfect eggs benedict recipe.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 20

Servings

Calories 680kcal

Author Dina

Ingredients

For the Hollandaise sauce

3 egg yolks
1 tsp water
2 tsp lemon juice
1/2 cup unsalted butter melted
pinch of cayenne pepper
1/2 tsp garlic powder
1/4 tsp white pepper
Pinch of salt or to taste

For the remaining recipe

2 English muffins split
4 whole eggs for poaching
4 slices Canadian bacon
butter for spreading

US Customary - Metric

Instructions

Add 1 tsp of water to 3 egg yolks and whisk together in a bowl just to combine.
Place the bowl of egg yolks on top of a saucepan filled with about 1 inch of water. Bring the water to a slight simmer but not a boil. Then add the lemon juice. Make sure to keep stirring the egg yolks constantly.
Slowly add the melted butter to the egg yolks while constantly mixing with a whisk. You want to make sure that the egg yolks and butter don't separate.
Add the cayenne, garlic powder, white pepper, and salt to the egg yolks and stir well. You'll know that the Hollandaise sauce is done when it becomes creamy and the color is pale yellow. Remove the saucepan from the heat and keep the bowl of Hollandaise sauce in it so it stays warm.
Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil. Before dropping the eggs in, bring the water to a simmer. Drop an egg into a small bowl and slowly, in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Repeat this step with every egg. Once the egg is poached, remove it with a slotted spoon and onto a plate.
Now brown both sides of the Canadian bacon on a pan over medium heat.
Split the English muffins in half and lightly toast them in the toaster. Then spread the butter onto each half.
Place the Canadian bacon on each half, then add the poached egg and Hollandaise sauce on top. Enjoy immediately.

Notes

If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out.
Stir the sauce constantly- To get a smooth and creamy sauce, you'll need to stir the hollandaise sauce constantly while adding ingredients so they incorporate
.Poach the egg in simmering water- Before dropping the eggs in, bring the boiling water to a simmer. Otherwise the egg will not poach correctly
Toast the English muffin- Doing this adds a crispy element to the eggs benedict that is delicious, as well as keeps it from getting soggy from the sauce.
Add the egg with a bowl- You want to be careful not to break the yolk, so break the egg into a bowl and gently slide it into the water to avoid it splashing and breaking.

Nutrition