Description
A warm, restaurant-style brunch dish made at home — featuring poached eggs, Canadian bacon, toasted English muffins, and rich homemade hollandaise sauce.
Ingredients
Hollandaise Sauce
- ½ cup heavy cream
- 4 large egg yolks
- 1½ Tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- 1–2 pinches cayenne pepper (optional)
- ½ cup unsalted butter, melted
- Salt and freshly ground black pepper, to taste
Eggs Benedict
- 8 large fresh eggs
- 1 Tbsp white vinegar
- 4 English muffins, split and toasted
- 8 Canadian bacon slices
- Chopped fresh parsley or chives (for garnish)
- Paprika (optional)
Instructions
- Make the hollandaise: Whisk cream, yolks, lemon juice, mustard, and cayenne in a saucepan over low heat. Slowly whisk in melted butter until thickened. Season with salt and pepper.
- Poach the eggs: Simmer water with vinegar. Swirl, gently drop in eggs, and cook for 3–4 minutes. Drain with a slotted spoon.
- Toast & heat: Toast English muffins and brown Canadian bacon in a skillet.
- Assemble: Top each muffin half with bacon, a poached egg, and a spoonful of hollandaise. Garnish and serve immediately.
Notes
- Use the freshest eggs possible for neat poaching.
- Keep hollandaise warm in a water bath, not over direct heat.
- Prep ingredients ahead to make morning assembly quick and easy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes