Eggs Benedict is the ultimate brunch classic—rich, creamy, and surprisingly simple to make at home. With perfectly poached eggs, crispy Canadian bacon, and a velvety hollandaise sauce over toasted English muffins, this dish is pure indulgence. Follow this easy recipe to impress your family or treat yourself to a restaurant-worthy breakfast!
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- 1 tbsp white vinegar
- 2 tbsp butter
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- ½ tsp Dijon mustard (optional)
- Salt & cayenne pepper to taste
Directions
Make the Hollandaise: In a heatproof bowl over a pot of simmering water (double boiler method), whisk egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously. Remove from heat, season with salt and cayenne, and set aside.
Cook the Canadian Bacon: In a skillet over medium heat, melt 1 tbsp butter and cook bacon until lightly browned. Keep warm.
Poach the Eggs: Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into small bowls, then carefully slide them into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
Assemble: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce generously over the top.
Serve & Enjoy: Garnish with a sprinkle of cayenne or chopped chives, and serve immediately!
For a delicious twist, swap the Canadian bacon for smoked salmon to create Eggs Royale—same indulgent flavors with a hint of elegance.