Traditional Eggs Benedict Recipe

Eggs Benedict is the ultimate brunch classic—a combination of rich, velvety hollandaise sauce, perfectly poached eggs, savory Canadian bacon, and a toasted English muffin. This indulgent dish may seem complicated, but with a few simple steps, you can recreate a restaurant-quality Eggs Benedict in your own kitchen. Here’s a step-by-step guide to the perfect Traditional Eggs Benedict.

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks

• 1 tablespoon lemon juice

• 1/2 cup (1 stick) unsalted butter, melted

• Salt and pepper to taste

• A pinch of cayenne pepper (optional)

For the Eggs Benedict:

• 4 large eggs

• 2 English muffins, split and toasted

• 4 slices of Canadian bacon or ham

• Fresh chives or parsley, chopped (for garnish)

  
  

Step 1: Make the Hollandaise Sauce

The rich, buttery hollandaise is what makes Eggs Benedict special. While it might seem intimidating, you can easily make it with a whisk or a blender.

1. Whisking Method

   • Fill a saucepan with 1-2 inches of water and bring it to a simmer over low heat.

   • In a metal or glass bowl, whisk together the egg yolks and lemon juice until thickened.

   • Place the bowl over the simmering water (make sure it doesn’t touch the water) and slowly drizzle in the melted butter, whisking constantly.

   • Continue whisking until the sauce thickens to a creamy consistency.

   • Season with salt, pepper, and cayenne (optional), then set aside.

2. Blender Method

   • Combine egg yolks and lemon juice in a blender and blend for about 10 seconds.

   • While blending, slowly pour in the melted butter until the sauce thickens.

   • Season to taste with salt, pepper, and a pinch of cayenne (optional).

Tip: If the sauce becomes too thick, add a teaspoon of warm water to thin it out to your desired consistency.

Step 2: Poach the Eggs

Perfectly poached eggs have a runny yolk and tender whites—a delicious contrast to the creamy hollandaise.

1. Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional, helps the whites set).

2. Crack each egg into a small bowl for easy transfer.

3. Gently slide each egg into the simmering water. Let cook for about 3–4 minutes for a soft yolk.

4. Carefully lift each egg out of the water with a slotted spoon and drain on a paper towel.

   
   

Step 3: Prepare the English Muffins and Canadian Bacon

1. Toast the English muffin halves until golden brown.

2. In a skillet over medium heat, cook the Canadian bacon until lightly browned on each side, about 1–2 minutes per side.

   
   

Step 4: Assemble the Eggs Benedict

1. Place a toasted English muffin half on a plate.

2. Top each muffin with a slice of Canadian bacon.

3. Carefully place a poached egg on each slice of bacon.

4. Spoon a generous amount of hollandaise sauce over the eggs, letting it cascade down the sides.

5. Garnish with chopped chives or parsley for a burst of color and added flavor.

   
   

Tips for the Perfect Eggs Benedict

• Use Fresh Eggs: Fresh eggs hold their shape better when poaching.

• Control the Water Temperature: Keep the water at a gentle simmer, not a boil, to ensure the eggs cook evenly.

• Serve Immediately: Eggs Benedict is best enjoyed right away to maintain the ideal temperature and texture.

  
  

Final Thoughts

With its luxurious layers and classic flavors, Eggs Benedict is a timeless dish that can elevate any breakfast or brunch. It may take a little practice, but the result is well worth the effort. Enjoy the satisfaction of making this impressive meal from scratch, and savor each creamy, savory, and delicious bite!