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eggs benedict recipe


Eggs Benedict Recipe – Classic Brunch Favorite

Eggs Benedict Recipe | Perfect Brunch with Poached Eggs & Hollandaise

Master the classic Eggs Benedict recipe with perfectly poached eggs, crispy English muffins, and rich Hollandaise sauce – an elegant brunch in 20 minutes.

Introduction

Eggs Benedict is a luxurious brunch dish that combines toasted English muffins, crispy Canadian bacon, perfectly poached eggs, and creamy Hollandaise sauce. Popular in cafes and breakfast restaurants, this elegant yet simple recipe is easy to make at home. Follow this step-by-step guide to impress your guests or treat yourself to a special morning.

Ingredients (Serves 2)

For the Eggs Benedict:

  • 2 English muffins, halved and toasted
  • 4 slices Canadian bacon or ham
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching)
  • 1 tablespoon butter

For the Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ½ cup (115g) unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or paprika (optional)

Instructions

Step 1 – Prepare the Hollandaise Sauce

  1. In a heatproof bowl over simmering water (double boiler), whisk egg yolks and lemon juice until thickened.
  2. Slowly drizzle in the warm melted butter while whisking continuously until the sauce is smooth and creamy.
  3. Season with salt and a pinch of cayenne pepper. Keep warm.

Step 2 – Cook the Bacon
4. In a skillet, melt 1 tablespoon butter and cook Canadian bacon for 2–3 minutes until lightly browned. Set aside.

Step 3 – Poach the Eggs
5. Fill a saucepan with water, bring to a gentle simmer, and add vinegar.
6. Crack each egg into a small bowl and gently slide into the water.
7. Poach for 3–4 minutes for runny yolks, then remove with a slotted spoon.

Step 4 – Assemble the Eggs Benedict
8. Place toasted muffin halves on a plate.
9. Top each half with bacon, then a poached egg.
10. Spoon Hollandaise sauce generously over the eggs and sprinkle with paprika if desired.

Pro Tips for Perfect Eggs Benedict

  • Keep the Hollandaise warm but not hot to prevent splitting.
  • Use fresh eggs for neater poaching.
  • English muffins should be crisp to hold the sauce without getting soggy.

Storage & Reheating

  • Eggs Benedict is best served fresh. Hollandaise can be kept warm for up to 1 hour over a water bath.
  • Poached eggs can be made ahead and reheated in warm water for 1 minute.

Nutrition (Per Serving)

  • Calories: ~450 kcal
  • Protein: 20g
  • Carbohydrates: 30g
  • Fat: 28g

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