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Ultimate Eggs Benedict Recipe

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4.8 from 102 reviews

Enjoy a classic brunch favorite with this ultimate Eggs Benedict recipe. Featuring perfectly poached eggs, crispy Canadian bacon, toasted English muffins, and a luscious homemade hollandaise sauce, this dish creates a rich and satisfying meal perfect for weekends or special occasions.

Ingredients

For the Eggs Benedict

  • 2 English muffins, split
  • 4 large eggs
  • 4 slices Canadian bacon

For the Hollandaise Sauce

  • 1/2 cup unsalted butter
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste

For Poaching

  • 1 tbsp white vinegar (for poaching)

Instructions

  1. Make Hollandaise Sauce: Melt the unsalted butter in a saucepan over low heat. Meanwhile, in a mixing bowl, whisk together the egg yolks and freshly squeezed lemon juice vigorously until the mixture becomes frothy. Slowly pour the melted butter into the egg yolk mixture while continuously whisking to combine and thicken the sauce. Season with salt and pepper to taste. Keep the sauce warm.
  2. Poach Eggs: Fill a pot with water and bring it to a gentle simmer. Add white vinegar to the water to help the eggs coagulate. Crack each egg carefully into separate small bowls. Gently slide each egg into the simmering water. Cook the eggs for about 3 minutes for soft, runny yolks. Remove eggs with a slotted spoon and set aside.
  3. Toast Muffins & Cook Bacon: While eggs are poaching, toast the English muffin halves until they achieve a golden brown color. In a skillet over medium heat, fry the Canadian bacon slices until they are nicely crisped on both sides.
  4. Assemble: Place a slice of crispy Canadian bacon on each toasted English muffin half. Top each with a freshly poached egg. Generously drizzle the warm hollandaise sauce over the top. Serve immediately to enjoy the warm, rich flavors at their best.

Notes

  • Use fresh eggs for better poaching results.
  • Keep the hollandaise sauce warm but not hot to prevent it from breaking.
  • Adding vinegar to the water helps the egg whites firm up quickly, ensuring neat poached eggs.
  • Serve immediately after assembling for best texture and flavor.
  • For a dairy-free version, substitute butter with a plant-based alternative and adjust the hollandaise recipe accordingly.

Find it online: https://recipesarc.com/ultimate-eggs-benedict-recipe/