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Perfect Classic Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce

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A classic eggs benedict recipe featuring perfectly poached eggs, pan-seared Canadian bacon, toasted English muffins, and a smooth, tangy hollandaise sauce. Perfect for brunch or special breakfasts.

Ingredients

Scale
  • English muffins – split and toasted
  • Canadian bacon – thick slices, pan-seared until golden
  • Eggs – large, preferably room temperature
  • White vinegar – a splash added to water for poaching eggs
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 8 tablespoons (113g) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Pinch of cayenne pepper or hot sauce (optional)

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl over simmering water (not boiling), whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until the mixture thickens slightly and doubles in volume—about 3 minutes.
  2. Slowly drizzle in 8 tablespoons (113g) melted unsalted butter while whisking constantly until the sauce becomes thick and creamy. If too thick, add a teaspoon of warm water to loosen. Season with salt and a pinch of cayenne pepper if using. Keep warm but off direct heat.
  3. Poach the Eggs: Fill a medium saucepan with about 3 inches of water. Bring to a gentle simmer and add 1 tablespoon white vinegar. Crack each egg into a small cup, then gently slip into the water one at a time. Poach for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
  4. Cook the Canadian Bacon: While eggs poach, heat a skillet over medium heat. Cook Canadian bacon slices for 2-3 minutes per side until golden and slightly crisp.
  5. Toast the English Muffins: Split and toast until golden brown. Butter lightly if desired.
  6. Assemble the Eggs Benedict: Place toasted English muffin halves on a plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise sauce over the top.
  7. Garnish and Serve: Sprinkle with freshly ground black pepper and chopped fresh chives or parsley. Serve immediately.

Notes

Keep hollandaise sauce warm by placing its bowl in a warm spot or covering lightly with foil. If it cools too much, gently rewarm over simmering water, whisking to revive texture. Avoid overheating or the sauce will break. Use pasteurized egg yolks if concerned about food safety. Fresh lemon juice is preferred over bottled for best flavor.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch recipe, poached eggs, Canadian bacon, classic breakfast

Find it online: https://evabakery.com/perfect-classic-eggs-benedict-recipe-with-easy-creamy-hollandaise-sauce/