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Eggs Benedict is a classic American breakfast dish featuring poached eggs and crispy Canadian bacon served on toasted English muffins and topped with rich hollandaise sauce. This elegant yet simple dish is perfect for brunch and impresses guests with its sophisticated flavors.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Make the hollandaise sauce by whisking egg yolks with lemon juice over a double boiler until pale and thick
Slowly add melted butter to the egg yolk mixture while whisking constantly until the sauce is creamy and smooth
Season hollandaise with salt, white pepper, and cayenne pepper, then keep warm over gentle heat
Toast the English muffins until golden brown and butter them lightly
Pan-fry the Canadian bacon slices until lightly crisped on both sides
Bring water with vinegar to a gentle simmer and poach the eggs until whites are set but yolks remain runny
Assemble by placing a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and drizzle generously with hollandaise sauce
Garnish with fresh chives or paprika and serve immediately
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