Eggs Benedict
Poached eggs and Canadian bacon on a toasted English muffin, blanketed in rich, tangy hollandaise — a New York brunch classic dating to the 1890s.
Vegetarian-optional
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
- 1 tbsp white vinegar (for poaching water)
- 3 egg yolks (for hollandaise)
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt and cayenne pepper, to taste
- Paprika and chives, to garnish
Steps
- Toast the English muffin halves and lightly warm the Canadian bacon in a skillet. Set aside, keeping warm.
- For the hollandaise, whisk the egg yolks and lemon juice together in a heatproof bowl set over a pot of barely simmering water, whisking constantly until pale and slightly thickened.
- Remove from the heat and slowly drizzle in the hot melted butter while whisking constantly, until the sauce is thick and emulsified. Season with salt and cayenne. Keep warm.
- Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then gently slide it into the water. Poach for 3 minutes, until the white is set but the yolk is still runny.
- Assemble each serving: a muffin half topped with Canadian bacon, a poached egg, and a generous spoonful of hollandaise.
- Garnish with paprika and chives, and serve immediately.