Eggs Benedict

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This Eggs Benedict recipe is the ultimate brunch classic. English muffins are topped with crispy bacon, poached eggs, and a silky blender hollandaise sauce.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: eggs benedict

Servings: servings

Author: Katerina Petrovska

Ingredients

1 English muffin cut in half
1 teaspoon butter
2 large eggs
2 slices Canadian bacon or deli ham
chopped parsley for garnish

For the Hollandaise sauce:

2 tablespoons unsalted butter
2 egg yolks
1 teaspoon lemon juice
½ tablespoon heavy cream
¼ teaspoon Dijon mustard
salt to taste

Instructions

Prepare the Hollandaise sauce. Melt your butter over the stove. Set it aside. Add the egg yolks, lemon juice, heavy cream, and Dijon mustard to a mini food blender. Blend until frothy.
Add butter. While the blender is running, drizzle in the melted butter. Blend until emulsified. Taste and add salt if needed. Set the sauce aside.
Toast the English muffins. Cut the English muffins in half. Melt the butter in a small skillet over medium-high heat. Add the English muffins, cut-side down, and toast until golden. Set them aside.
Poach the eggs. Heat 6 inches of water in a saucepan over medium-high heat. Once the water boils, reduce the heat and let it simmer. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Cook the egg for 3-4 minutes without disturbing, then transfer it to a plate using a slotted spoon. Repeat with the second egg.
Assemble. Top the toasted English muffin halves with Canadian bacon or deli ham and the poached egg, then drizzle Hollandaise sauce on top. Garnish with chopped parsley and serve.

Notes

Thin out the sauce: The sauce should have a pourable consistency. If the sauce is thick, add a splash of hot water.
Add spinach: You can add some spinach to make Eggs Florentine.
Use the blender: Making sauce in a food blender is way easier than over a stove.
Add vinegar when poaching the eggs: For perfectly poached eggs, you can add some vinegar to your simmering water; 1 teaspoon is enough. The vinegar will coagulate eggs faster.
Strain the eggs: If you want to avoid any fluffy-looking pieces of egg whites, strain your eggs before sliding them into the simmering water. Crack an egg over a fine mesh strainer, and you will see very thin egg white straining. This may cause your poached egg to look unappealing.

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