Eggs Benedict – A Classic Breakfast Recipe
Eggs Benedict is a classic brunch dish that consists of a poached egg on top of a slice of Canadian bacon or ham, served on a toasted English muffin and topped with Hollandaise sauce. Here is a recipe to make Eggs Benedict:
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- Salt and pepper to taste
- Hollandaise sauce (see recipe below)
- Fresh parsley or chives for garnish
For Hollandaise sauce:
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
- To make the Hollandaise sauce, whisk together the egg yolks, water, and lemon juice in a heatproof bowl set over a pan of simmering water.
- Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes creamy. Season with salt and cayenne pepper to taste. Keep the sauce warm while you prepare the rest of the dish.
- Heat a large skillet over medium heat and cook the Canadian bacon or ham until lightly browned on both sides. Remove from the skillet and keep warm.
- Fill a large saucepan with about 2 inches of water and bring it to a simmer. Add the white vinegar to the water.
- Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes or until the egg whites are set but the yolks are still runny.
- Remove the poached eggs from the water with a slotted spoon and place them on a plate lined with paper towels to drain.
- To assemble the Eggs Benedict, place a toasted English muffin half on each plate. Top each half with a slice of Canadian bacon or ham, followed by a poached egg.
- Spoon the warm Hollandaise sauce over the top of the poached eggs. Garnish with fresh parsley or chives.
Serve immediately and enjoy your delicious Eggs Benedict!