It's easy to make an eggs benedict recipe at home! A toasted English muffin is topped with a slice Canadian bacon and a poached egg then covered with a simple hollandaise sauce.
Prep Time: 20 minutesminutes
Cook Time: 7 minutesminutes
Total Time: 27 minutesminutes
Servings: 4
Ingredients
Hollandaise Sauce
3largeegg yolks
1Tablespoonlemon juice, plus more to taste
1teaspoonDijon mustard
¼teaspoonKosher salt
Pinchcayenne pepper
½cupunsalted butter, melted and hot, plus more if needed for thinner consistency
Poached Eggs
4largeeggs, cold
1Tablespoonwhite vinegar
Assemble
2English muffins, sliced in half
4slicesCanadian bacon
Optional garnish: Butter, Parsley, Chives, Dill, or Flake sea salt with freshly cracked pepper
Instructions
Hollandaise Sauce
In a blender, blend the egg yolks, lemon juice, mustard, salt, and cayenne pepper 5 seconds, or until combined.
With the blender running on medium high, slowly drizzle in the hot butter until the sauce is emulsified and no butter remains. Season to taste.
Poached Eggs
Fill a medium saucepan about 3-inches deep. Bring to a light boil over medium-high heat. Reduce the heat to low. When the water is at a light simmer, stir in the vinegar. The water is ready when there are tiny bubbles rising from the bottom but the surface doesn't have any movement.
Crack each egg into a small bowl or ramekin. Carefully dipping the edge of a ramekin into the water, gently slide the egg out. Add remaining eggs. Immediately remove pan from heat and cover with a lid.
Let sit for 4 minutes (set your timer). Using a slotted spoon, immediately remove the eggs one at a time and dab on a paper towel to remove excess water. Set on a plate.
Assemble
In a small skillet, heat the Canadian bacon over medium heat until warmed through.
In a toaster, toast the English muffins.
On 4 serving plates, place the English muffin halves. Butter the toast if desired. Top each with Canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Top with garnish, flake sea salt, and freshly cracked pepper, if desired.
Notes
Hollandaise Sauce:
Hot butter: Your butter needs to be HOT, not just melted. The recipe will not emulsify if the butter isn't hot.
Poaching Eggs
Cold Eggs:To keep the time at exactly 4 minutes to poach, it is important to use eggs that are all the same temperature.
Vinegar Substitutions:You can use apple cider vinegar, but don't use any vinegar like balsamic that can discolor the eggs.
Electric vs. Gas Stove:If using an electric stovetop that retains heat, remove the pot as soon as you turn off the heat so it doesn’t continue simmering. You can simply turn off the burner, cover, and let it rest on a gas stove.
Storage:The hollandaise sauce is best served fresh, but you can reheat it , if needed. You will want to be careful because the egg yolks can cook. Here are two ways to reheat:
Microwave: Place the hollandaise sauce in a glass bowl, and microwave in 15 second increments. Repeat this process until your sauce is fully warmed up.
Stove top: Heat in a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture.