Ready in: 30 minutes · Serves: 2 · Technique: Poaching · Storage: 2 days in the refrigerator.
Quick Answer
Classic Eggs Benedict features perfectly poached eggs atop Canadian bacon and toasted English muffins, drizzled with creamy hollandaise sauce.
As the chilly winds of fall start to sweep through New York City, I often find myself daydreaming of lazy weekend brunches. Picture this: the enticing warmth of a sunlit kitchen, the aroma of rich coffee brewing, and the sizzle of perfectly poached eggs waiting to be dressed in creamy hollandaise. This Classic Eggs Benedict recipe not only brings the comforting allure of a classic brunch but also dazzles with its elegance—making it an ideal choice for festive gatherings like Thanksgiving and Christmas.
A Perfect Make-Ahead Brunch Dish
Why You’ll Love This Recipe
- Indulge in a classic brunch experience that balances comfort and elegance.
- Impress your guests with the rich flavors of homemade hollandaise sauce.
- Perfect for special occasions like Thanksgiving and Christmas.
- Simple yet sophisticated, making it a delightful addition to your recipe repertoire.
- Customization options allow for unique twists with toppings and flavors.
Ingredients
Gather these fresh ingredients to create your delightful Classic Eggs Benedict:
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted and slightly cooled
- Salt and cayenne pepper, to taste
For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar
- Salt, for the water
For Assembly:
- 2 English muffins, split in half
- 4 slices of Canadian bacon
- Fresh chives or parsley, chopped, for garnish
How to Make Classic Eggs Benedict (Step-by-Step)
Creating Classic Eggs Benedict is an art that combines finesse and technique, and I’ll guide you through it step by step.
Step 1: Preparing the Hollandaise Sauce
Start by whisking the egg yolks and lemon juice in a heatproof bowl until the mixture is pale and thickened. Place this bowl over a pot of simmering water, ensuring it doesn’t touch the water. Begin to whisk vigorously while slowly drizzling in the melted butter. Continue whisking until the sauce is glossy and thick, seasoning it with salt and a pinch of cayenne for that extra flavor.
Step 2: Poaching the Eggs
In a medium pot, bring water to a gentle simmer and add the white vinegar. This will help the egg whites set beautifully. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat this for the remaining eggs, poaching each for about 4 minutes until the whites are set while the yolks remain runny. Carefully lift the eggs out with a slotted spoon and place them on a paper towel to drain.
Step 3: Assembling the Classic Eggs Benedict
As the eggs are poaching, toast the English muffins until golden and warm Canadian bacon in a skillet. On each plate, place half a muffin, top it with a slice of bacon, and carefully add a poached egg. Drizzle with the hollandaise sauce and garnish with freshly chopped chives or parsley to add a pop of color and flavor.
Common Mistakes to Avoid
- Skimming the hollandaise: Don’t rush the butter addition; drizzle it in slowly for a smooth emulsion.
- Overcooking the eggs: Poach just until the whites are firm but the yolks still jiggle—no one wants a hard yolk here!
- Skipping the vinegar: Omitting vinegar can result in a messy poach; it helps the egg whites stay together.
Tips and Tricks for Success
- For more flavor, you can add a dash of Dijon mustard to the hollandaise for an extra layer of richness.
- If you’re serving a crowd, consider making a larger batch of hollandaise ahead of time and keeping it warm over a double boiler until you’re ready to serve.
- Experiment with toppings! Fresh spinach or avocado slices can elevate this dish and give it a delightful twist.
Variations
- Swap English muffins for croissants or gluten-free bread.
- Use smoked salmon instead of Canadian bacon for a seafood twist.
- Add sautéed mushrooms or spinach for a vegetarian version.
How to Serve
- Serve immediately after preparation to enjoy the poached eggs at their best.
- Pair with a fresh fruit salad or roasted asparagus for a complete brunch experience.
- Top with a sprinkle of paprika or extra herbs for color and flavor enhancement.
Make Ahead and Storage
- Make Ahead: Prepare hollandaise sauce and store it in an airtight container in the refrigerator for up to 2 days.
- Storage: Store any leftover components separately; poached eggs lose their ideal texture when stored.
- Reheating: Reheat hollandaise gently over a double boiler before serving.
- Freezing: This dish is not recommended for freezing as it affects the texture of the eggs and sauce.
Recipe Notes / What I Learned
Perfecting this Classic Eggs Benedict has taught me the value of patience and finesse in the kitchen. The little details—like using fresh eggs and whisking the hollandaise with love—truly elevate the experience. Enjoying this dish reminded me why I fell in love with cooking in the first place.
Yield and Serving Size
Yield: 2 servings · Serving Size: 1 plate
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 22g protein · 30g carbs · 30g fat
Irresistible Classic Eggs Benedict
Ingredients
Equipment
Method
- Start by whisking the egg yolks and lemon juice in a heatproof bowl until the mixture is pale and thickened. Place this bowl over a pot of simmering water, ensuring it doesn’t touch the water. Begin to whisk vigorously while slowly drizzling in the melted butter. Continue whisking until the sauce is glossy and thick, seasoning it with salt and a pinch of cayenne for that extra flavor.
- In a medium pot, bring water to a gentle simmer and add the white vinegar. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat this for the remaining eggs, poaching each for about 4 minutes until the whites are set while the yolks remain runny. Carefully lift the eggs out with a slotted spoon and place them on a paper towel to drain.
- As the eggs are poaching, toast the English muffins until golden and warm the Canadian bacon in a skillet. On each plate, place half a muffin, top it with a slice of bacon, and carefully add a poached egg. Drizzle with the hollandaise sauce and garnish with freshly chopped chives or parsley.
Notes
FAQs
Can I make hollandaise sauce ahead of time?
Yes, you can make hollandaise sauce ahead of time and keep it warm over a double boiler until you’re ready to serve. It can also be stored in an airtight container in the refrigerator for up to 2 days, but should be reheated gently before serving.
How do I keep my poached eggs from spreading in the water?
Adding a tablespoon of white vinegar to the simmering water helps the egg whites set more neatly around the yolk, preventing them from spreading. Cracking the eggs into a small bowl before sliding them into the water also helps maintain their shape.
What can I use instead of Canadian bacon?
If you can’t find Canadian bacon, you can substitute it with ham or even cooked pancetta for a different flavor. Just make sure to heat it through before assembling your Eggs Benedict.
