Classic Eggs Benedict
A timeless brunch favorite! 🍳🥓 This Classic Eggs Benedict features perfectly poached eggs, Canadian bacon, and creamy hollandaise sauce over toasted English muffins. Elegant, simple, and delicious!
Equipment
- Saucepan
- Skillet
- Blender or Whisk
Ingredients
Main Ingredients
- 2 English muffins split and toasted
- 4 large eggs for poaching
- 4 slices Canadian bacon
- 1 tbsp white vinegar for poaching water
Hollandaise Sauce
- 3 egg yolks
- 0.5 cup unsalted butter melted
- 1 tbsp lemon juice fresh
- pinch of cayenne pepper
- salt to taste
Instructions
- Prepare hollandaise: Blend egg yolks, lemon juice, and salt. Slowly drizzle in melted butter while blending until thick. Add cayenne. Keep warm.
- Heat Canadian bacon in a skillet until lightly browned.
- Poach eggs in simmering water with vinegar for 3-4 minutes. Remove with slotted spoon.
- Place bacon on toasted muffin halves. Top each with a poached egg and spoon over hollandaise sauce.
- Garnish with chives or parsley if desired. Serve immediately.
Notes
For a twist, swap Canadian bacon with smoked salmon or sautéed spinach (Eggs Florentine). Use a splash of hot sauce in hollandaise for extra kick.