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Eggs Benedict

Eggs Benedict

A classic, luxurious and mouth-watering brunch dish that combines perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich hollandaise sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine American, French
Servings 2

Equipment

  • 1 saucepan *for the sauce
  • 1 stainless steel bowl
  • 1 slotted spoon
  • 1 pot *for the poached eggs

Ingredients
  

For the Hollandaise

  • 4 lg Egg yolks
  • 4 Tbsp melted butter
  • 4 Tbsp lemon juice
  • 4 Tbsp Whipping Cream
  • salt
  • cayenne or hot sauce *optional

For the Poached Eggs

  • 4 lg eggs (preferably at room temperature)
  • 2 Tbsp white vinegar
  • water

For the Eggs Benedict

  • 2 English Muffins, toasted and buttered
  • 2 slices Canadian Back Bacon, fried or warmed

Instructions
 

For the Hollandaise Sauce

  •  In a medium saucepan put about 1-1 1/2 inch of water in the bottom set it on stove on medium heat to start then lower to low after water has started to simmer pan, do not let boil!
  • Place a stainless steel bowl on top of the saucepan and water making sure the bottom of the bowl does not touch the water,
  • Put 4 lg Egg yolks in the bowl whisk together with 4 Tbsp melted butter and 4 Tbsp lemon juice
  • slowly, add the 4 Tbsp melted butter to the egg yolks mixture, whisking constantly until the sauce thickens to your desired consistency
  • add a pinch of salt (and cayenne or hot sauce if using). Keep over very low heat stirring occasionally until you're ready to put it over your eggs

For the Poached Eggs

  • Bring a pot of water to a low boil, reduce to a simmer and add the vinegar
  • Crack each egg into a small bowl or ramekin, then gently lower the egg into the simmering water. Repeat with the other 3 eggs
  • Let the eggs cook for a few minutes until your desired doneness. I prefer a soft yolk, so this only takes about 3 minutes.
  • Using a slotted spoon, remove the eggs to a paper towel to drain while you finish toasting the english muffins

To Assemble the Eggs Benedict

  • Toast the english muffins and pan fry the bacon to get it hot
  • Place one slice of Canadian bacon on each muffin bottom, then top with one poached egg.
  • With a large spoon, gently spoon the hollandaise sauce over the top of each egg to cover. Garnish with a sprinkle of cayenne or some sliced chives (optional). Serve and enjoy

Notes

Although it seems complicated, Eggs Benedict is actually quite simple to make.  Give it a try at home.  
Keyword applesauce, benedict, breakfast, brunch, canadian bacon, easy eggs, Frozen Lemonade, hollandaise