Description
Classic eggs benedict showcases Canadian bacon nestled on toasted English muffins with perfectly poached eggs and velvety hollandaise sauce. Rich flavors and elegant presentation make this breakfast dish a delightful morning indulgence you’ll savor with each delectable bite.
Ingredients
Scale
- 4 large eggs
- 3 large egg yolks
- 4 slices Canadian bacon
- 2 English muffins, split and toasted
- ½ cup (1 stick / 113 g) unsalted butter, melted and warm
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 1 pinch cayenne pepper (optional)
- Salt, to taste
- Chopped chives or parsley (optional garnish)
Instructions
- Hollandaise Preparation: Whisk egg yolks and lemon juice in a heatproof bowl positioned over gently simmering water, gradually incorporating warm melted butter with smooth, consistent whisking to create a silky, emulsified sauce.
- Seasoning and Staging: Enhance the hollandaise with salt and cayenne, then transfer to a warm spot to maintain its luxurious consistency while preparing remaining components.
- Bread and Protein Foundation: Toast English muffin halves until golden and crisp, simultaneously searing Canadian bacon in a medium-heat skillet to develop a caramelized exterior and ensure thorough heating.
- Egg Poaching Technique: Fill a saucepan with water and vinegar, creating a gentle poaching environment. Carefully slide cracked eggs into barely bubbling liquid, allowing three to four minutes of undisturbed cooking until whites set and yolks remain delicately runny.
- Plating and Finishing: Drain poached eggs briefly on paper towels, then artfully construct the dish by layering toasted muffin halves with Canadian bacon, topped with the perfectly poached egg and generously draped with hollandaise sauce. Optionally embellish with freshly chopped chives or parsley, then serve immediately to preserve optimal temperature and textural integrity.
Notes
- Master Hollandaise Technique: Whisk egg yolks delicately over low heat, ensuring consistent motion prevents scrambling and maintains a smooth, velvety consistency.
- Poaching Egg Perfection: Use fresh eggs at room temperature and add vinegar to water for tighter whites, creating beautifully shaped poached eggs with runny centers.
- Temperature Control: Keep hollandaise warm but not hot to prevent separation, using a double boiler method or gentle heat to maintain sauce integrity.
- Texture Balance: Toast English muffins until golden and crisp, creating a sturdy base that provides delightful crunch against soft poached eggs and creamy hollandaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 350 mg