Eggs Benedict

A classic brunch dish featuring poached eggs, bacon, and hollandaise sauce on toasted English muffins.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Brunch

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

Base Ingredients

2 pieces English muffins, split and toasted Base of each stack.
4 pieces Back bacon or Canadian bacon Cooked until lightly browned.
4 pieces Large eggs Used for poaching.
1 tablespoon White vinegar Added to poaching water.
4 tablespoons Unsalted butter Used for hollandaise and to brown muffins.
3 pieces Egg yolks For hollandaise sauce.
1 tablespoon Lemon juice Adds brightness to hollandaise.
to taste Salt To season the sauce and eggs.
to taste Cayenne or hot sauce Optional for heat.
2 tablespoons Fresh chives, finely chopped For garnish.
to taste Black pepper, freshly ground To finish the dish.
water Water For poaching eggs.

Method

Preparation

Bring a pot of water to a boil, add vinegar, and reduce to a gentle simmer.
Crack each egg into a small cup, then slide into the simmering water. Cook until whites are set but yolks remain soft, about four minutes.
In a skillet over medium-high heat, brown the back bacon for one to two minutes per side. Drain excess fat and keep warm.
Spread butter on muffin halves and broil or toast until golden brown. Watch closely to avoid burning.
Whisk egg yolks with lemon juice over low heat, then slowly add melted butter to emulsify. Season with salt and a pinch of cayenne.
On each muffin half, place bacon, top with a poached egg, and spoon hollandaise over the egg. Garnish with chives and black pepper.

Notes

For better results, use fresh eggs for poaching, keep the water at a gentle simmer, warm the plates for serving, and add butter slowly for hollandaise.