Eggs Benedict
Ingredients
- 4 English muffins (split and toasted)
- 8 slices Canadian bacon
- 8 eggs
- 2 tsp white vinegar (for poaching eggs)
- chopped parsley (for garnish)
- 4 egg yolks
- 1 tbsp lemon juice
- 0.5 cup unsalted butter (melted)
- 1 pinch cayenne pepper
- salt (to taste)
Instructions
Prepare Hollandaise Sauce
- Whisk egg yolks and lemon juice together in a heatproof bowl until the mixture is thickened.
- Place the bowl over a pot of simmering water (double boiler), ensuring the water doesn't touch the bowl.
- Slowly drizzle in melted butter, whisking continuously until the sauce thickens.
- Remove from heat, whisk in cayenne and salt. Cover and keep warm.
Poach Eggs
- Bring a large pot of water to a simmer and add vinegar.
- Crack each egg into a small bowl and gently slide it into the water.
- Cook for 3 to 4 minutes until the egg whites are set but yolks remain runny. Remove with a slotted spoon.
Cook Canadian Bacon
- Heat a skillet over medium heat and cook the bacon until slightly browned.
Assemble Eggs Benedict
- Place toasted English muffins on plates.
- Top each muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped parsley or chives if desired.
Notes
Eggs Benedict is a rather labor intensive breakfast to simply treat yourself, but worth the effort, especially if you are cooking for the family on an easy weekend morning.
Eggs Benedict is a luxurious and classic American brunch dish that combines the rich flavors of poached eggs, Canadian bacon, toasted English muffins, and creamy hollandaise sauce. Its origins date back to the late 19th century in New York City, and it has since become a staple in brunch menus across the United States.
The dish is celebrated for its balance of textures and flavors: the crispness of the toasted muffin, the savory taste of the bacon, the delicate nature of the poached egg, and the smooth, buttery hollandaise sauce all combine to create a truly indulgent meal.