Description
Delicious homemade Eggs Benedict featuring perfectly toasted English muffins topped with warm Canadian bacon, poached eggs, and creamy homemade hollandaise sauce. This classic brunch favorite is easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the hollandaise sauce: Combine the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed just to incorporate the ingredients evenly.
- Incorporate melted butter: With the blender running on low speed, slowly drizzle in the melted butter. Continue blending until the sauce thickens and becomes creamy, then season with salt and pepper to taste. Set the sauce aside.
- Broil muffins and bacon: Preheat the broiler to high. On a baking sheet, arrange the split English muffins and Canadian bacon slices. Broil for 2-3 minutes until the muffins are lightly toasted and the bacon is warmed. Remove from the oven.
- Poach the eggs: Bring a pot of water to a boil then reduce to a gentle simmer. Crack each egg into a small bowl and carefully slip it into the simmering water one at a time. Cook the eggs for 3-5 minutes until the whites are set and yolks reach the desired consistency.
- Assemble the Eggs Benedict: Place a slice of warmed Canadian bacon on each toasted muffin half. Top each with a poached egg, season with salt and pepper, then spoon the creamy hollandaise sauce over the egg. Optionally, garnish with a sprinkle of paprika or fresh parsley for color and extra flavor.
Notes
- Use fresh eggs for the best poaching results.
- To keep hollandaise sauce warm, cover and place it in a warm spot or over a pan of warm water, but avoid overheating to prevent curdling.
- You can substitute Canadian bacon with regular ham or smoked salmon for variation.
- Adjust poaching time according to your preferred egg yolk consistency.
- Dry mustard powder adds subtle tang to the hollandaise; if unavailable, a pinch of Dijon mustard can be used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Canadian Bacon, Brunch Recipe, Classic Breakfast
