Description
Brunch lovers rejoice with this classic eggs benedict, a delightful harmony of perfectly poached eggs, Canadian bacon, and velvety hollandaise sauce atop toasted English muffins. Rich flavors and creamy textures make you crave this iconic breakfast dish that elevates morning dining to an elegant culinary experience.
Ingredients
Scale
Protein Components:
- 4 large eggs
- 4 slices Canadian bacon
Bread Base:
- 2 English muffins, split and toasted
Hollandaise Sauce Components:
- 3 large egg yolks
- 1 tablespoon (15 milliliters) lemon juice
- 0.5 cup (120 milliliters) unsalted butter, melted
- Salt, to taste
- Cayenne pepper, to taste
Garnish:
- Fresh chives (optional)
Instructions
- Craft the hollandaise sauce by whisking egg yolks and lemon juice in a heatproof bowl until the mixture transforms into a pale, silky consistency.
- Position the bowl over a pot of gently simmering water, maintaining constant whisking to prevent curdling while gradually incorporating melted butter until the sauce reaches a luxurious, velvety texture.
- Enhance the hollandaise with a delicate pinch of salt and cayenne pepper, then set aside in a warm location to preserve its smooth consistency.
- Heat a skillet over medium temperature and sear Canadian bacon until it develops a golden-brown exterior and is thoroughly warmed, approximately 2-3 minutes per side.
- Fill a saucepan with water, bringing it to a soft, barely bubbling simmer for precise egg poaching.
- Carefully crack each egg into a small bowl, then gently slide them into the water, allowing them to cook for 3-4 minutes until whites are set but yolks remain gloriously runny.
- Extract poached eggs using a slotted spoon, letting excess water drain on absorbent paper towels.
- Toast English muffin halves until they achieve a crisp, golden-brown surface.
- Arrange a slice of warm Canadian bacon atop each muffin half, then crown with a perfectly poached egg.
- Generously cascade hollandaise sauce over the eggs, creating an elegant cascade of creamy richness.
- Optional: Sprinkle finely chopped chives across the dish for a fresh, verdant garnish.
- Serve immediately to ensure optimal temperature and texture.
Notes
- Use fresh eggs at room temperature for smoother poaching and better hollandaise sauce consistency.
- Create perfectly poached eggs by adding a splash of vinegar to the simmering water, which helps the egg whites coagulate more quickly and maintain a neat shape.
- Whisk hollandaise sauce continuously and avoid overheating to prevent the sauce from breaking or becoming grainy.
- For a lighter version, substitute Canadian bacon with smoked salmon or replace hollandaise with a yogurt-based sauce for reduced calories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 1g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 375mg