Classic Eggs Benedict
A classic brunch favorite made simple! Toasted muffins are topped with crispy bacon, perfectly poached eggs, and a smooth, creamy hollandaise sauce. High in protein and rich in flavor, this Eggs Benedict recipe is quick, satisfying, and perfect for both everyday breakfasts and special brunch occasions.
Equipment
- 1 large saucepan
- 1 medium skillet
- 1 blender
- 1 Fine mesh sieve (optional)
- 1 Slotted spoon
- 1 Liquid Measuring Cup
- 4 Plates (for serving)
- Foil (for keeping warm)
Ingredients
For the English Muffins:
- 4 English muffins
- 2 tablespoons unsalted butter
For the Poached Eggs:
- 8 large eggs
- 1 tablespoon distilled white vinegar
For the Bacon:
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon ham steak, prosciutto, or regular bacon
For the Hollandaise Sauce:
- 3 egg yolks
- ¼ teaspoon salt
- 1½ tablespoons fresh lemon juice about 1 lemon
- Pinch cayenne pepper
- 12 tablespoons 1½ sticks unsalted butter
For Serving:
- Salt and freshly ground black pepper to taste
- Finely chopped fresh chives for garnish
Instructions
- Toast the English Muffins: Begin by splitting your English muffins in half. Place them in a toaster or under a broiler until they turn a warm, golden brown. The goal is a lightly crisp exterior with a soft, tender interior that will perfectly support your toppings. Once toasted, spread a thin layer of unsalted butter on each half to enhance flavor and moisture. Place them on a serving plate and cover loosely with foil to retain warmth while you prepare the remaining components.
- Prepare the Poaching Water: In a large saucepan, combine 6 cups of water with 1 tablespoon of distilled white vinegar. Heat the mixture over medium heat until it reaches a gentle simmer. Avoid boiling, as rolling bubbles can break apart delicate egg whites. The vinegar helps the egg whites coagulate quickly, producing a neater, firmer poached egg.
- Strain the Eggs (Optional Step for Neater Eggs): For an aesthetically perfect poached egg, crack each egg into a fine mesh sieve over a bowl or the sink. Allow the watery portion of the egg white to drain for about 30 seconds. This step reduces wispy edges in the poached egg and creates a compact, elegant shape. While optional, this technique is recommended if you want restaurant-quality presentation.
- Crack and Prepare Eggs for Poaching: Regardless of straining, carefully crack each egg into a small cup or ramekin. This ensures you can gently slide the egg into the simmering water without breaking the yolk. Handle each egg gently and work methodically to maintain consistency.
- Poach the Eggs: Gently slide four eggs at a time from their cups into the simmering water. Maintain a gentle simmer without stirring, as turbulence can cause the whites to fray. Cook for 3 to 4 minutes, until the whites are fully set but the yolks remain luxuriously runny. Using a slotted spoon, carefully lift each egg and place it on a paper towel-lined plate to drain. Cover loosely with foil to keep warm. Repeat the process with the remaining eggs, poaching them in batches if necessary.
- Melt and Prepare Butter for Hollandaise: In a small saucepan, melt 12 tablespoons (1½ sticks) of unsalted butter over medium heat. Heat just until bubbling gently—do not allow it to brown. Once melted, carefully transfer the butter to a liquid measuring cup for easy pouring while blending.
- Make the Hollandaise Sauce: In a blender, combine 3 egg yolks, ¼ teaspoon salt, 1½ tablespoons fresh lemon juice, and a pinch of cayenne pepper. Blend on high speed for about 20 seconds until the mixture becomes light and frothy. With the blender running on low, slowly pour the hot melted butter into the egg mixture in a thin, steady stream. Continue blending until the sauce thickens to a creamy, smooth consistency. If the sauce seems too thick, blend in 1 to 2 tablespoons of hot water to reach your desired texture. Taste and adjust salt or lemon juice if needed.
- Cook the Bacon or Protein: In a medium skillet, melt 1 tablespoon unsalted butter over medium heat. Add 8 slices of Canadian bacon, ham steak, or prosciutto. Cook each side for about 1 minute until slightly crisp and warmed through. If using regular bacon, cook in a dry pan until fully crisp and browned, turning as necessary. Remove and set aside, keeping warm until assembly.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Lay one slice of cooked bacon, ham, or prosciutto on each muffin half, folding if necessary to fit neatly. Carefully position a poached egg on top of each slice of bacon. Generously spoon warm hollandaise sauce over the eggs, ensuring it drapes evenly over the sides.
- Garnish and Serve: Finish by seasoning each serving with a pinch of salt, a few grinds of black pepper, and a sprinkle of finely chopped fresh chives. Serve immediately while everything is warm and fresh. For optional accompaniments, consider roasted asparagus or crispy roasted potatoes for a complete brunch experience.
- Make-Ahead Option: Poached eggs can be prepared a day in advance. Store them in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently reheat in simmering water for 1–2 minutes until warmed through. Drain on a paper towel-lined plate before assembling to maintain texture and appearance.
Notes
- Use the freshest eggs possible for the best poached results; fresher eggs hold their shape better and yield a more compact white around the yolk.
- Straining eggs before poaching is optional but helps achieve restaurant-style, perfectly rounded eggs.
- Melted butter for hollandaise must be hot but not browned, as overheating can curdle the sauce.
- Adjust the thickness of hollandaise by adding a small amount of hot water if needed.
- For bacon alternatives, Canadian bacon, prosciutto, or ham steak work well; regular bacon should be cooked fully crisp.
- Toast muffins just before assembling to maintain a crisp exterior while keeping the interior soft.
- Garnish with chives for a fresh color contrast and mild onion flavor.
