Eggs Benedict
A luxurious breakfast dish featuring perfectly poached eggs, savory Canadian bacon, and creamy hollandaise sauce on toasted English muffins.
Ingredients
For the English muffins and eggs
- 2 pieces English muffins, split in half Toast before serving
- 4 pieces eggs, poached Use fresh eggs for best results
For the protein
- 4 slices Canadian bacon Can substitute with smoked salmon or prosciutto
For the hollandaise sauce
- ½ cup unsalted butter, melted Keep warm during preparation
- 3 pieces egg yolks Fresh for the best flavor
- 1 tablespoon lemon juice Freshly squeezed is preferable
- to taste Salt and pepper Adjust seasoning according to preference
For garnish
- to taste Chives Chopped, optional
Instructions
Preparation
- Gather all ingredients for a smooth cooking process.
- Split the English muffins in half and set aside.
Cooking the base
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat for 2-3 minutes per side.
Poaching the eggs
- Fill a saucepan with water and bring it to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the water one at a time.
- Poach the eggs for 3-4 minutes until the whites are set and yolks remain runny.
Making hollandaise sauce
- In a bowl, whisk together the egg yolks and lemon juice.
- Slowly whisk in the melted butter until the sauce thickens. Season with salt and pepper.
Assembly
- On each toasted English muffin half, place a slice of Canadian bacon.
- Top each with a poached egg and drizzle with hollandaise sauce.
Garnishing
- Garnish with freshly chopped chives if desired and serve immediately.
Notes
Serve Eggs Benedict fresh for the best flavor and texture. You can experiment with different proteins and toppings to suit your taste.