Eggs Benedict Recipe
A timeless brunch favorite featuring toasted English muffins, perfectly poached eggs, warm Canadian bacon, and a silky hollandaise sauce for an elegant and satisfying breakfast.
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Servings: 4
Ingredients
For the Hollandaise:
- Coarse salt and cayenne pepper to taste
- Juice of ½ lemon
- 4 egg yolks
- 4 –6 ounces clarified butter
- ¼ cup chardonnay wine
For the Eggs Benedict:
- 8 toasted English muffin halves
- 8 slices Canadian bacon warmed
- Chopped fresh chives and parsley optional, for garnish
- 8 eggs
- Coarse salt and freshly ground black pepper to taste
Instructions
- Whisk the egg yolks, lemon juice, and chardonnay in a large metal bowl until the mixture becomes light and frothy, about 2 minutes. Place the bowl over a double boiler set to low to medium heat and whisk vigorously until the mixture thickens and no liquid egg remains at the bottom, approximately 3 to 4 minutes. Continue whisking while slowly streaming in the clarified butter until fully emulsified, then remove from heat and season with salt and cayenne. Keep warm. For the poached eggs, fill a medium pot with water and add a splash of vinegar, bringing it to a gentle simmer over low to medium heat. Stir the water in a circular motion for about 10 seconds to form a vortex, then gently drop one egg into the center, allowing the white to envelop the yolk. Cook for 2 to 3 minutes until the white is firm but the yolk stays runny, then remove and season with salt and pepper. Repeat with the remaining eggs. To assemble, arrange the toasted English muffin halves on plates, top each with a slice of warm Canadian bacon and a poached egg, then generously spoon over the hollandaise sauce. Finish with a sprinkle of chopped parsley and chives, if desired, and a light dusting of cayenne.
Notes
This dish is best served immediately once the eggs are freshly poached. Store components separately for up to three days, covered in the refrigerator; do not freeze. To reheat, warm the hollandaise over a double boiler while whisking vigorously, re-poach eggs briefly in simmering water, and toast the English muffins just before serving. If preferred, use individual egg poachers or baskets for convenience. The hollandaise will hold for about 30 minutes if kept covered in a warm ceramic dish.