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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Recipe Information
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
Instructions
Toast the English muffins until golden and set aside.
In a medium skillet over medium heat, warm the Canadian bacon slices for 2–3 minutes on each side. Keep warm.
Fill a large, wide saucepan with about 3 inches of water. Bring the water to a gentle simmer and add the white vinegar.
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.
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.
To make the Hollandaise sauce, melt the butter in a small saucepan over low heat and keep it warm.
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.
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.
To assemble, place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, followed by a poached egg.
Generously spoon Hollandaise sauce over each poached egg. Garnish with fresh chives and serve immediately.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 443 mg | 9% | |
*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.
