Eggs Benedict is a classic brunch dish that’s both elegant and delicious. This recipe offers a straightforward approach to creating this iconic breakfast, combining poached eggs, Canadian bacon, and English muffins, all smothered in a rich hollandaise sauce. With a few simple techniques and ingredients, you can make this restaurant-quality dish right in your own kitchen. Perfect for special occasions or a luxurious weekend breakfast, Eggs Benedict is sure to impress your family and friends.
Ingredients for Easy Eggs Benedict
- 4 large eggs
- 2 English muffins
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (1 stick)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch of cayenne pepper (optional)
How to Make Easy Eggs Benedict
- Prepare the Hollandaise Sauce:
- Start by melting the butter in a small saucepan over low heat. Once melted, set it aside.
- In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Make sure the bottom of the bowl doesn’t touch the water.
- Gradually add the melted butter to the egg yolk mixture while whisking continuously. Continue to whisk until the sauce thickens and becomes smooth. This should take about 5 minutes.
- Remove from heat and season with salt, white pepper, and a pinch of cayenne pepper if desired. Keep the sauce warm while you prepare the rest of the dish.
- Prepare the English Muffins and Canadian Bacon:
- Toast the English muffins until they are golden brown. Slice each muffin in half and set aside.
- In a skillet over medium heat, cook the Canadian bacon slices until they are lightly browned and heated through. Set aside.
- Poach the Eggs:
- Fill a large saucepan with about 3 inches of water and add the white vinegar. Bring the water to a gentle simmer.
- Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water using a spoon.
- Gently slide the eggs into the water, one at a time. Poach the eggs for 2-3 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and drain them on a paper towel.
- Assemble the Eggs Benedict:
- Place each toasted English muffin half on a plate. Top each half with a slice of Canadian bacon.
- Carefully place a poached egg on top of the bacon.
- Spoon the warm Hollandaise sauce generously over each egg.
- Garnish with additional ground white pepper or chopped chives if desired.
- Serve and Enjoy:
- Serve the Eggs Benedict immediately while everything is still warm. Enjoy your delicious brunch with a side of fresh fruit or a green salad.
About the Main Ingredients
- Eggs: The star of Eggs Benedict, eggs provide rich flavor and protein. Poaching eggs requires a bit of technique to achieve the perfect runny yolk while keeping the whites tender and cooked.
- English Muffins: These provide a sturdy base for the toppings and soak up the Hollandaise sauce beautifully. Toasting them adds a nice crunch and prevents them from becoming soggy.
- Canadian Bacon: This is the traditional choice for Eggs Benedict, offering a smoky flavor and a slight saltiness that complements the rich sauce and eggs.
- Hollandaise Sauce: Made with egg yolks, butter, and lemon juice, this sauce is the hallmark of Eggs Benedict. It’s creamy and tangy, adding a luxurious touch to the dish.
By following these steps, you can create a delectable Eggs Benedict that’s sure to become a favorite in your brunch repertoire. Enjoy the process of making this classic dish and savor the delicious results!
