Egg Benedict

The rich aroma of poached eggs mingling with savory hollandaise sauce fills the kitchen, promising a breakfast experience that is both luxurious and indulgent. Egg Benedict is a classic brunch dish that takes about 30 minutes to prepare, yet it never fails to impress with its elegance and flavor. The combination of crispy English muffins, velvety egg yolks, and buttery sauce is what makes this recipe a favorite among those who appreciate a delightful start to the day.

This recipe is perfect for brunch enthusiasts or anyone looking to elevate their breakfast game. It shines on special occasions like holidays or lazy Sundays when you have a bit more time to enjoy the meal. For a make-ahead option, you can prepare the hollandaise sauce a few hours in advance and keep it warm.

Why You’ll Love This Recipe

• The creamy hollandaise sauce adds a delightful richness to each bite.
• Poached eggs offer a silky texture that beautifully complements the dish.
• It can be made in about 30 minutes, perfect for a quick yet impressive meal.
• A golden-brown English muffin provides just the right amount of crunch.

What You’ll Need

Here’s what you’ll need to bring this delicious dish to life:

For the Eggs

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Canadian bacon

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted

Note: Use fresh eggs for the best poaching results.

Substitutions & Swaps

• Canadian bacon can be replaced with ham.
• Use avocado for a vegetarian option.
• Lemon juice can be swapped with white vinegar in hollandaise.

How to Make It

Start your culinary adventure by following these simple steps.

Poach the eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently ease the eggs into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

Cook the bacon

While the eggs are poaching, heat a skillet over medium heat. Add the slices of Canadian bacon and cook for 2-3 minutes on each side until they are browned and heated through.

Prepare hollandaise sauce

In a metal bowl placed over simmering water, whisk together the egg yolks and lemon juice until pale. Slowly drizzle in the melted butter, whisking constantly until smooth and thick. Remove from heat and season with salt and pepper to taste.

Assemble the dish

To serve, place half of a toasted English muffin on a plate, top with a slice of Canadian bacon, and gently place a poached egg on top. Drizzle with hollandaise sauce and enjoy immediately.

How to Store It

Fridge: 2 days in an airtight container.
Freezer: No, the eggs will not reheat well.
Reheat: Gently microwave hollandaise for 15-20 seconds.

Tips for Best Results

• Use a thermometer to monitor water temperature for perfect poaching.
• Whisk hollandaise vigorously to avoid curdling the eggs.
• Serve immediately after assembly for the best texture and flavor.

Serving Suggestions

• Pair with fresh fruit for a refreshing contrast.
• Serve alongside potatoes for a hearty brunch.
• Enjoy with a mimosa to elevate the brunch experience.