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Perfect Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce Tutorial

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A classic brunch dish featuring perfectly poached eggs, smoky Canadian bacon, toasted English muffins, and a silky, creamy hollandaise sauce. This recipe is elegant yet easy to make, perfect for special mornings or entertaining.

Ingredients

Scale
  • 3 large egg yolks (for hollandaise sauce)
  • 6 tablespoons unsalted butter (melted and warm)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar (for poaching water)
  • 4 large fresh eggs (preferably organic or free-range)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham
  • Salt and pepper to taste
  • Optional: pinch of cayenne or smoked paprika for hollandaise
  • Optional garnish: freshly cracked black pepper, paprika, chopped fresh chives

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): Fill a saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of fresh lemon juice until light and slightly thickened. Place the bowl over the simmering water (double boiler style), ensuring the bottom does not touch the water. Slowly drizzle in 6 tablespoons of melted unsalted butter while continuously whisking until the sauce is thick and creamy. Remo…
  2. Toast the English Muffins and Cook the Canadian Bacon (5 minutes): Split the muffins and toast until golden brown. In a skillet over medium heat, brown the Canadian bacon slices for 1-2 minutes per side until slightly crisp but still tender. Set aside.
  3. Poach the Eggs (about 4 minutes): Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Crack one large egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for a soft runny yolk or longer if preferred. Use a slotted spoon to remove the egg and gently blot excess water.
  4. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then carefully place a poached egg on top. Spoon the warm hollandaise sauce generously over the eggs.
  5. Garnish and Serve: Sprinkle with freshly cracked black pepper, a pinch of paprika, and chopped fresh chives if desired. Serve immediately.

Notes

If hollandaise thickens too much, whisk in a teaspoon or two of warm water to loosen it. Poach eggs gently to keep whites tender and yolks runny. Toast English muffins just before assembling to keep them crisp. For dairy-free hollandaise, substitute butter with plant-based alternatives. Use gluten-free English muffins for gluten-free diet.

Nutrition

Keywords: eggs benedict, hollandaise sauce, poached eggs, brunch recipe, Canadian bacon, easy brunch, classic breakfast

Find it online: https://leilameals.com/perfect-eggs-benedict-recipe-with-easy-creamy-hollandaise-sauce-tutorial/