Classic Eggs Benedict

Eggs Benedict is not just a dish; it’s a culinary experience that elevates brunch to a whole new level. Celebrated for its rich flavors and elegant presentation, this classic dish has secured its place as a staple in brunch menus worldwide. With perfectly poached eggs resting atop Canadian bacon and toasted English muffins, all drizzled with a luxurious Hollandaise sauce, Eggs Benedict embodies the essence of indulgence. The appeal of making this dish at home lies in its simplicity and the ability to tailor it to your preferences, allowing home cooks to replicate the sophistication of a restaurant-quality brunch right in their kitchens.

Elevate your brunch game with Classic Eggs Benedict, a dish that combines poached eggs, Canadian bacon, and toasted English muffins, all draped in luxurious Hollandaise sauce. Perfect for impressing guests or enjoying a cozy weekend morning, this recipe allows for creativity with variations like smoked salmon or sautéed spinach. With simple steps and fresh ingredients, you can recreate this culinary experience at home and delight in its rich flavors and beautiful presentation.

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Ingredients

4 large eggs

2 English muffins, split in half

4 slices of Canadian bacon or ham

1 tablespoon white vinegar

Salt and pepper, to taste

Fresh chives or parsley, for garnish

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon fresh lemon juice

1/2 cup unsalted butter, melted

Salt, to taste

A pinch of cayenne pepper or paprika (optional)

Instructions

Prepare the Hollandaise Sauce:

- In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.

- Place the bowl over a pot of simmering water (double boiler) without letting the bowl touch the water. Whisk continuously.

- Gradually drizzle in the melted butter while whisking until the sauce has thickened and is smooth. If too thick, add a teaspoon of warm water.

- Season with salt and cayenne pepper (if using). Keep the sauce warm while you prepare the other components.

Cook the Canadian Bacon:

- In a skillet over medium heat, cook the Canadian bacon or ham slices for about 2-3 minutes on each side until heated through and slightly crisp. Remove and keep warm.

Poach the Eggs:

- Fill a medium saucepan with water, add the white vinegar, and bring it to a gentle simmer.

- Carefully crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and gently slide the eggs into the center, one at a time.

- Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.

Toast the English Muffins:

- While the eggs are poaching, toast the English muffins until golden brown.

Assemble the Eggs Benedict:

- Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon and then a poached egg.

- Spoon the warm Hollandaise sauce generously over each egg.

Garnish and Serve:

- Sprinkle with salt, pepper, and fresh chives or parsley for an extra pop of flavor. Serve immediately with a side of your choice, like fresh fruit or a light salad.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2