. Best Easy Eggs Benedict
Classiceggs benedict with perfectly poached eggs, silky hollandaise sauce, andCanadian bacon on toasted English muffins. Restaurant-quality brunch at home.
Ingredients
- 8 large eggs very fresh
- 4 English muffins split
- 8 slices Canadian bacon or ham
- 2 tablespoons white vinegar
- Fresh chives or parsley chopped (for garnish)
- Paprika for garnish
For the Hollandaise Sauce:
- 4 large egg yolks
- 1/2 cup unsalted butter melted and hot
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Pinch of white pepper or cayenne
- 1 tablespoon warm water if needed
Instructions
- Make the hollandaise: Place egg yolks and lemon juice in a blender. Blend on medium speed for 30-60 seconds until pale yellow and slightly thickened.
- With the blender running on low speed, slowly drizzle in the hot melted butter in a thin, steady stream over 1-2 minutes. Continue blending for 30 more seconds.
- Season with salt and white pepper. Taste and adjust seasonings. Transfer to a warm bowl, cover, and keep warm over (not in) warm water.
- Prepare the components: Toast English muffin halves until golden brown. Keep warm in a 200-degree Fahrenheit oven.
- Warm Canadian bacon or ham in a skillet over medium heat until heated through and slightly browned, about 2-3 minutes per side.
- Poach the eggs: Fill a large pot with 3-4 inches of water. Add white vinegar and bring to a gentle simmer (small bubbles, not rolling boil).
- Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then slide the egg into the center.
- Cook for 3-4 minutes for runny yolks, or 4-5 minutes for medium-set yolks. Remove with a slotted spoon and drain briefly on paper towels.
- Assemble: Place 2 slices of Canadian bacon on each toasted English muffin half. Top with a poached egg, then spoon warm hollandaise sauce generously over the top.
- Garnish with chopped chives, parsley, and a sprinkle of paprika. Serve immediately while warm.