Description

Easy Eggs Benedict is a luxurious yet simple breakfast dish featuring perfectly poached eggs on toasted English muffins, savory Canadian bacon, and a rich homemade hollandaise sauce. Ready in under 30 minutes, it offers a gourmet brunch experience with minimal fuss, perfect for busy mornings or impressing guests.

Ingredients

Base Ingredients

English muffins (split in halves)
Canadian bacon or ham slices (4-6 pieces)
Fresh eggs (4 large)
Vinegar (1 tablespoon, for poaching water)
Butter (2-3 tablespoons melted for hollandaise and toasting)

Hollandaise Sauce Ingredients

Egg yolks (3 large)
Melted butter (1/2 cup or 115g)
Lemon juice (1 tablespoon)
Salt (pinch)
Cayenne pepper or Dijon mustard (a pinch, optional for tang and heat)

Instructions

Prepare the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together egg yolks, lemon juice, and a pinch of salt until the mixture becomes thick and pale. Gradually drizzle in melted butter while whisking continuously until the sauce is smooth, velvety, and slightly thickened. Keep warm but do not overheat to prevent curdling.
Toast the English Muffins: While the hollandaise is warming, split the English muffins and toast them lightly in a pan with a bit of butter until golden and crisp on both sides to add crunch and buttery flavor.
Cook the Canadian Bacon: Sear Canadian bacon slices in a hot skillet for 1-2 minutes per side until just browned and warmed through, providing a savory, slightly caramelized taste.
Poach the Eggs: Bring a pot of water with a splash of vinegar to a gentle simmer. Crack each egg into individual small bowls, then gently slide them into the simmering water. Poach for 3-4 minutes for runny yolks or longer if firmer yolks are preferred. Remove carefully with a slotted spoon and drain on paper towels.
Assemble Your Easy Eggs Benedict: On each toasted muffin half, layer a slice of Canadian bacon, then gently place a poached egg on top. Generously spoon the warm hollandaise sauce over the eggs, allowing it to cascade down. Garnish with freshly ground pepper, a sprinkle of paprika, or chopped herbs if desired, and serve immediately.

Notes

Keep hollandaise sauce warm and whisk frequently to avoid curdling or separation.
Use the freshest eggs possible for neat, firm whites and visually appealing poached eggs.
Adding vinegar to poaching water helps egg whites coagulate quickly without imparting a strong flavor.
Butter the English muffins before toasting to prevent sogginess and enhance flavor and texture.
Assemble the dish just before serving to maintain optimal texture and temperature balance.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Poaching, Searing, Toasting
Cuisine: American brunch

Nutrition

Serving Size: 1 serving (2 halves)
Calories: 450 kcal
Sugar: 1 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 350 mg

Keywords: Eggs Benedict, brunch recipe, poached eggs, hollandaise sauce, Canadian bacon, easy breakfast, homemade hollandaise