Eggs Benedict
Eggs Benedict is a classic brunch dish featuring perfectly poached eggs, savory bacon, and rich Hollandaise sauce on toasted English muffins. A delightful meal to elevate your weekend mornings.
Ingredients
For the Hollandaise Sauce
- 3 large large egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- to taste Salt and pepper
For the Eggs Benedict
- 4 large large eggs
- 2 pieces English muffins, split and toasted
- 4 slices beef bacon
- 1 tablespoon white vinegar
- Fresh chives, chopped (for garnish)
Instructions
Prepare the Hollandaise Sauce
- Whisk egg yolks and lemon juice in a heatproof bowl.
- Place the bowl over simmering water (double boiler) and whisk until the mixture thickens slightly.
- Slowly add melted butter while continuing to whisk. Season with salt and pepper, then remove from heat and set aside.
Cook the Beef Bacon
- In a skillet, cook the beef bacon over medium heat until it’s lightly browned on both sides. Once cooked, remove the bacon and keep it warm.
Poach the Eggs
- Bring water to a gentle simmer in a pot, and add white vinegar.
- Slide each egg one at a time into the simmering water. Poach the eggs for 2-3 minutes until the whites are set but the yolks remain runny.
- Use a slotted spoon to remove the eggs and drain them on paper towels.
Assemble the Eggs Benedict
- Place the toasted English muffin halves on plates.
- Top each muffin half with a slice of beef bacon.
- Add a poached egg on each muffin.
- Spoon the Hollandaise sauce over the eggs and garnish with chopped chives.
Serve Immediately
- Enjoy your Eggs Benedict while it’s warm, optionally with fresh fruit or a light salad.
Notes
Make sure your water is only simmering, not boiling, when poaching the eggs for the best texture. For the Hollandaise sauce, whisk continuously when adding the melted butter to prevent the sauce from breaking. You can switch out the beef bacon for Canadian bacon or smoked salmon for a different taste.