Nothing says a lazy Sunday morning like the smell of toasted muffins and buttery sauce. It is the ultimate way to treat your family during a sunny spring brunch. You might think this dish is only for fancy restaurants. I am here to show you how easy it is to make Eggs Benedict in your own kitchen.
It is 9am on a Saturday. You want something special but don’t want to leave the house. This recipe delivers that luxury feel without the high price tag. You can do this!
Why You’ll Love This Recipe
This recipe is a total winner for your next holiday or special weekend. It looks impressive but uses simple ingredients you likely already have. You get to skip the long lines at the brunch spot. Your family will feel so special when you serve this restaurant-quality meal at the table.
It is the perfect balance of salty, creamy, and bright lemon flavors. The golden yolks and silky sauce feel like a warm hug. It is simple enough for beginners to master on their first try.
Simple Method
We will break this down into a few simple steps. First, we whisk up a quick, velvety hollandaise sauce. Then, we sear the bacon and toast the muffins until golden. Poaching the eggs is much easier than it looks. I promise you can handle this with just a little patience. You will be a brunch pro in no time.
Ingredients You’ll Need
These are mostly pantry staples that come together for a fresh and bright morning meal.
- 4 large eggs
- 2 English muffins, split
- 4 slices Canadian bacon
- 1 teaspoon white vinegar
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- 0.125 teaspoon cayenne pepper
- 0.25 teaspoon kosher salt
- 1 tablespoon fresh chives, minced
Step-by-Step Directions
- Prepare the Hollandaise sauce by whisking egg yolks and lemon juice in a stainless steel bowl over a bain-marie until the mixture is thick and pale.
- Slowly drizzle the melted butter into the yolk mixture while whisking vigorously to create a stable emulsion.
- Season the Hollandaise with salt and cayenne pepper, then hold in a warm area at approximately 145 degrees Fahrenheit.
- Sear the Canadian bacon in a skillet over medium-high heat until edges are browned and caramelized.
- Bring a deep saucepan of water and vinegar to a gentle simmer at 180 degrees Fahrenheit.
- Crack eggs into individual ramekins and slide them into the simmering water; poach for 3 to 4 minutes until whites are coagulated but yolks remain fluid.
- Toast English muffin halves until the crumb is golden and crisp.
- Place two muffin halves on each plate and top each with a slice of seared Canadian bacon.
- Remove poached eggs with a slotted spoon, blot excess moisture on a paper towel, and place one egg on each bacon-topped muffin.
- Generously nappe each egg with Hollandaise sauce and garnish with minced chives.
Best Ways to Enjoy It
Serve these golden beauties immediately while the sauce is warm. Add a side of fresh fruit or crispy roasted potatoes. A glass of orange juice makes it feel like a real celebration. Set the table with a few fresh spring flowers for a lovely vibe. Enjoy the quiet moment before the day gets busy.
Keep It Fresh
Hollandaise sauce is best served right away for the best texture. If you have leftovers, store the components separately in the fridge. The eggs and bacon will stay fresh for up to two days. Gently reheat the bacon in a pan. To warm the sauce, use a very low heat and a splash of water. Fresh is always best for this delicate dish.
Tips for Best Results
- Use the freshest eggs possible for the best poached shape.
- Don’t skip the vinegar in the poaching water to help whites set.
- Keep your butter warm but not boiling for a smooth sauce.
- Strain your eggs through a fine mesh sieve to remove loose whites.
- For a big group, keep the muffins warm in a low oven.
- Add a pinch more lemon if you love a bright, citrusy tang.
- Blot the eggs on a paper towel so they don’t water down your sauce.
Ways to Switch It Up
- Swap bacon for sautéed spinach to make a fresh Eggs Florentine.
- Use smoked salmon for a decadent and salty “Royale” version.
- Try a slice of thick tomato for a fresh and juicy summer twist.
- Replace English muffins with toasted sourdough for a satisfying crunch.
Common Questions
What if my Hollandaise sauce breaks?
Don’t panic! Simply whisk in a teaspoon of warm water very quickly. This usually brings the emulsion back together into a smooth sauce.
How do I know when the poached egg is done?
Give the egg a gentle poke with your finger or a spoon. The white should feel firm to the touch. The center should still feel soft and bouncy.
Can I make the sauce in a blender?
Yes, you can! Just drizzle the hot butter into the yolks while the blender is running. It is a great time-saving shortcut for busy mornings.
I hope this cozy recipe brightens your spring mornings. There is nothing like a homemade brunch to make memories with those you love. Give it a try and enjoy every buttery bite!
— Lidia
Eggs Benedict
Ingredients
- 4 large egg s
- 2 English muffins , split
- 4 slices Canadian bacon
- 1 teaspoon white vinegar
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- 0.125 teaspoon cayenne pepper
- 0.25 teaspoon kosher salt
- 1 tablespoon fresh chives, minced
Instructions
- Prepare the Hollandaise sauce by whisking egg yolks and lemon juice in a stainless steel bowl over a bain-marie until the mixture is thick and pale.
- Slowly drizzle the melted butter into the yolk mixture while whisking vigorously to create a stable emulsion.
- Season the Hollandaise with salt and cayenne pepper, then hold in a warm area at approximately 145 degrees Fahrenheit.
- Sear the Canadian bacon in a skillet over medium-high heat until edges are browned and caramelized.
- Bring a deep saucepan of water and vinegar to a gentle simmer at 180 degrees Fahrenheit.
- Crack eggs into individual ramekins and slide them into the simmering water; poach for 3 to 4 minutes until whites are coagulated but yolks remain fluid.
- Toast English muffin halves until the crumb is golden and crisp.
- Place two muffin halves on each plate and top each with a slice of seared Canadian bacon.
- Remove poached eggs with a slotted spoon, blot excess moisture on a paper towel, and place one egg on each bacon-topped muffin.
- Generously nappe each egg with Hollandaise sauce and garnish with minced chives.
