Classic Eggs Benedict is popular because it embodies the perfect combination of indulgence and sophistication. When I think of Eggs Benedict, I imagine the luxurious, creamy hollandaise sauce draped over perfectly poached eggs, all resting on a crispy English muffin with savory Canadian bacon. It’s a dish that feels both comforting and elegant, making it an ideal choice for special occasions or a treat-yourself brunch. 
Why is Classic Eggs Benedict popular?
Classic Eggs Benedict is popular because it offers a perfect blend of flavors and textures that feel both indulgent and sophisticated. The combination of creamy hollandaise sauce, tender poached eggs, savory Canadian bacon, and crispy English muffins creates a harmonious and satisfying dish. It’s often associated with special occasions and leisurely brunches, adding a touch of elegance to any meal. The dish is also versatile, allowing for variations that can cater to different tastes while maintaining its fundamental appeal. There’s something timeless about Eggs Benedict that makes it a favorite for many, providing comfort, nostalgia, and a sense of culinary tradition.
Welcome To My Kitchen! Let’s Make Classic Eggs Benedict!
Step 1: Prepare the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice until thickened, then over simmering water, whisk in melted butter until creamy.
Step 2: Poach the Eggs
Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water using a spoon and carefully slide each egg into the water, one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel-lined plate to drain.
Step 3: Cook the Canadian Bacon
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the Canadian bacon slices and cook until they are browned and heated through, about 2-3 minutes per side. Remove the bacon from the skillet and set aside.
Step 4: Assemble the Eggs Benedict
Place the toasted English muffin halves on serving plates. Top each half with a slice of cooked Canadian bacon. Place a poached egg on top of the bacon. Spoon warm hollandaise sauce over each egg, letting it drizzle down the sides. Garnish with a sprinkle of fresh chives or parsley if desired.
Classic Eggs Benedict is a delightful dish. With its rich and creamy hollandaise sauce, perfectly poached eggs, and savory Canadian bacon, this recipe is a celebration of flavors and textures. Enjoy this elegant brunch with your loved ones!
Classic Eggs Benedict
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Eggs Benedict is a classic breakfast or brunch dish that combines poached eggs, Canadian bacon, and hollandaise sauce, all served on a toasted English muffin. This elegant and delicious recipe is perfect for celebrating Father’s Day, making it a special and memorable meal for the occasion.
Ingredients
- 4 large eggs
- 4 slices of Canadian bacon
- 2 English muffins, split and toasted
- 1 tablespoon white vinegar
- 2 tablespoons unsalted butter
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
Step 1: Prepare the Hollandaise Sauce
- In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Place the bowl over a pot of gently simmering water (make sure the bowl does not touch the water) and continue to whisk rapidly.
- Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and creamy.
- Season with salt, pepper, and cayenne pepper if using. Keep the sauce warm by covering the bowl and setting it aside.
Step 2: Poach the Eggs
- Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the water using a spoon and carefully slide each egg into the water, one at a time.
- Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel-lined plate to drain.
Step 3: Cook the Canadian Bacon
- In a medium skillet, melt 2 tablespoons of butter over medium heat.
- Add the Canadian bacon slices and cook until they are browned and heated through, about 2-3 minutes per side.
- Remove the bacon from the skillet and set aside.
Step 4: Assemble the Eggs Benedict
- Place the toasted English muffin halves on serving plates.
- Top each half with a slice of cooked Canadian bacon.
- Place a poached egg on top of the bacon.
- Spoon warm hollandaise sauce over each egg, letting it drizzle down the sides.
- Garnish with a sprinkle of fresh chives or parsley if desired.
Equipment
All-Clad D5 5-Ply Brushed Stainless Steel Fry Pan
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All-Clad HA1 Hard Anodized Nonstick Fry Pan
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Caraway Nonstick Ceramic Mini Fry Pan
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- For perfectly poached eggs, use fresh eggs as they hold their shape better.
- If the hollandaise sauce becomes too thick, whisk in a teaspoon or two of warm water until the desired consistency is reached.
- To save time, you can prepare the hollandaise sauce in advance and keep it warm in a thermos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
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How do I prevent my hollandaise sauce from splitting while I’m making it?
To prevent the hollandaise sauce from splitting, ensure you whisk the egg yolks and lemon juice constantly over simmering water and add the melted butter slowly in a steady stream. Make sure the heat is not too high, as excessive heat can cause the sauce to split. If it does start to split, try adding a teaspoon of cold water and whisking vigorously to bring it back together.
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How can I ensure my poached eggs come out perfectly with set whites and runny yolks?
To achieve perfectly poached eggs, keep the water at a gentle simmer (not boiling) and add a bit of vinegar to help the egg whites set quickly. Create a gentle whirlpool in the water before adding the eggs to keep them together. Poach the eggs for exactly 3-4 minutes, depending on your preference for yolk consistency. Use a timer to avoid overcooking or undercooking.
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What’s the best way to cook Canadian bacon so it’s not burnt or dry?
Cook the Canadian bacon over medium heat for 2-3 minutes per side until it’s browned and heated through. Avoid cooking it for too long to prevent it from becoming dry or burnt. You can also reduce the heat slightly if it seems to be cooking too quickly.
