Classic Eggs Benedict

Name: Classic Eggs Benedict
Total time: 40 min
Yield: 2 serving(s)
Ingredients: Hollandaise Sauce:; 2 egg yolks; 2 teaspoons freshly squeezed lemon juice; 1/8 teaspoon Worcestershire sauce; 1/3 cup unsalted butter, melted; 1 tablespoon water, or more as needed; 1/8 teaspoon salt; Eggs:; 1 teaspoon white wine vinegar; 4 large eggs; 2 English muffins, split and toasted; 4 slices Canadian bacon, cooked; 2 teaspoons minced chives, or to taste; salt and freshly ground black pepper to taste

Paola van der Hulst Website

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Tired of long lines at brunch? Us too. Luckily, you can make Eggs Benedict to rival your favorite restaurant in your own kitchen. Poaching eggs takes a little practice, but adding vinegar to the boiling water makes the egg less likely to separate. Don't be intimidated by the hollandaise: the fact that it's a cooked sauce actually makes it hard to mess up. Just add the butter slowly, and you should have creamy, yellow hollandaise in no time. If your sauce starts to curdle or separate, simply whisk in a tablespoon or two of boiling water to stabilize.

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Servings: 2

Ready in: 40min PT40M

Ingredients

Hollandaise Sauce:
2 egg yolks
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon Worcestershire sauce
1/3 cup unsalted butter, melted
1 tablespoon water, or more as needed
1/8 teaspoon salt
Eggs:
1 teaspoon white wine vinegar
4 large eggs
2 English muffins, split and toasted
4 slices Canadian bacon, cooked
2 teaspoons minced chives, or to taste
salt and freshly ground black pepper to taste

Directions

Set-up a double boiler. Bring the water in the bottom half to a simmer over medium-low heat.
Beat egg yolks, lemon juice, and Worcestershire sauce together in the top of the double boiler until smooth. Stir 1 tablespoon melted butter into the egg mixture with a whisk to incorporate fully; repeat with remaining butter. Thin sauce with water as needed. Stir salt into the sauce and remove from heat and cover to keep warm.
Bring a saucepan of salted water to a simmer over medium-low heat; add vinegar. Stir the water in a clockwise motion. Gently crack an egg into the center of the water. The motion of the water will allow the egg whites to coat the yolk, rather than it breaking apart. Cook until whites are set, about 4 minutes; remove with a slotted spoon to a plate. Repeat with remaining eggs.
While the eggs poach, heat a skillet over medium-high heat. Cook Canadian bacon in hot skillet until browned, 2 to 3 minutes per side.
Place one half of an English muffin onto a plate. Layer a slice of Canadian bacon and a poached egg onto the muffin. Spoon Hollandaise sauce over the egg, bacon, and muffin. Garnish with chives and season with salt and pepper. Repeat assembly with remaining ingredients.
(Optional: Treat yourself to a nice Bloody Mary.)

Mealthy tip:

To make vegetarian Eggs Florentine, skip the Canadian bacon and cook 2 cups of chopped fresh spinach in a skillet until wilted. Season with salt and pepper, then top each English muffin with a few sun-dried tomatoes packed in oil, a little spinach, a poached egg and hollandaise.

Tagged:

Fusion American French Ham Eggs Breakfast Brunch Canadian Bacon

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What others are saying

Laura Griffin says:

This is my favorite eggs benedict recipe. Simple and delicious! If you haven't ever made this dish before, this is a great place to start. I love to make this, especially for special breakfast occasions.

Jessica Scott says:

Very easy eggs benedict recipe. I love using this Hollandaise sauce recipe to serve over white asparagus as well, when it's in season. Delicious!