Eggs Benedict
Tender poached eggs break over crisp Canadian bacon and toasted English muffins, while bright, buttery hollandaise ties every layer together. The contrast of runny yolk, crunchy edges, and silky sauce makes this a special brunch without complicated ingredients.
Use a deep skillet or saucepan for poaching, and keep the hollandaise warm over—not directly on—the heat so it stays smooth. Canadian bacon can be replaced with ham, cooked bacon, or smoked salmon, and the sauce is easiest to emulsify when the melted butter is added slowly.
Serve the eggs immediately with fresh fruit, roasted potatoes, or a simple green salad. This recipe works especially well for weekend brunch, holiday breakfasts, and celebratory mornings; poach the eggs in batches and rewarm them briefly in hot water if needed.
How to Make It
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1
Melt the butter in a small saucepan or microwave-safe bowl, then keep it warm without letting it brown.
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2
Whisk the egg yolks and lemon juice in a heatproof bowl until slightly thickened. Set the bowl over a saucepan of barely simmering water, making sure the bottom does not touch the water.
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3
Add the warm butter to the yolks in a very slow, steady stream while whisking constantly. Continue whisking until the hollandaise is thick and glossy, then whisk in the salt and cayenne pepper. Keep it warm over the water bath, stirring occasionally.
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4
Bring a large skillet or saucepan of water to a gentle simmer and stir in the vinegar. Crack each egg into a small cup, then slide it into the water. Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks remain soft.
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5
Toast the English muffin halves until golden. Meanwhile, sear the Canadian bacon in a skillet over medium heat for 1 to 2 minutes per side.
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6
Lift the poached eggs from the water with a slotted spoon and drain them briefly on a clean towel or paper towel.
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7
Arrange two toasted muffin halves on each plate and top each with Canadian bacon and a poached egg. Spoon the hollandaise over the eggs and serve immediately.
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