The Ultimate Eggs Benedict Recipe

The eggs benedict recipe presented here is your gateway to an effortlessly elegant brunch. Discover how to create this classic dish, perfect for special occasions or simply upgrading your weekend mornings with restaurant-quality flavor and texture.

Key Ingredients for The Ultimate Eggs Benedict Recipe

• English Muffins: 4 whole, split horizontally
• Canadian Bacon: 8 slices (thick-cut is preferable)
• Large Eggs: 4
• Butter: 2 tablespoons, melted
• White Vinegar: 1 tablespoon (for poaching eggs)
• For the Hollandaise Sauce:
  • Egg Yolks: 3 large
  • Unsalted Butter: 1/2 cup (1 stick), melted and kept warm
  • Lemon Juice: 1 tablespoon, fresh
  • Cayenne Pepper: Pinch (optional)
  • Salt: To taste
  • White Pepper: To taste

How to Make The Ultimate Eggs Benedict Recipe

This eggs benedict recipe offers a surprisingly simple yet incredibly satisfying culinary experience. The magic lies in perfectly poached eggs, crispy Canadian bacon, and a luscious, velvety hollandaise sauce, creating a symphony of textures and flavors. With a preparation time of approximately 30 minutes, you can elevate any meal.

Step-by-Step Instructions

1. Prepare the English Muffins and Canadian Bacon: Lightly toast the cut sides of your English muffins until golden brown. In a non-stick skillet over medium heat, cook the Canadian bacon slices for 2-3 minutes per side, or until nicely browned and slightly crispy. Set the toasted muffins and cooked bacon aside.
2. Make the Hollandaise Sauce: In a heatproof bowl set over a saucepan of gently simmering water (ensure the bottom of the bowl doesn’t touch the water), whisk together the egg yolks and lemon juice. Whisk constantly until the mixture thickens slightly and becomes pale yellow. This is your bain-marie.
3. Emulsify the Butter into the Hollandaise: Very slowly, begin to drizzle in the warm melted butter, whisking continuously. Continue adding the butter in a thin, steady stream until it is all incorporated and the sauce is thick and creamy.
4. Season the Hollandaise: Remove the bowl from the heat. Season the hollandaise sauce with salt, white pepper, and a pinch of cayenne pepper if desired. Whisk once more to combine. Keep the sauce warm, but do not let it overheat, or it will curdle.
5. Poach the Eggs: Fill a wide skillet or pot with about 2-3 inches of water. Add the white vinegar to the water and bring it to a gentle simmer over medium heat.
6. Crack and Poach the Eggs: Crack each egg into a separate small ramekin or bowl. Carefully slide each egg into the simmering water. Poach the eggs for 3-5 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to gently lift the eggs from the water.
7. Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top each muffin half with two slices of Canadian bacon.
8. Finish Assembling: Carefully place a poached egg on top of the Canadian bacon on each muffin half.
9. Sauce and Serve: Generously spoon the warm hollandaise sauce over each poached egg. Serve immediately.

Why You’ll Love This The Ultimate Eggs Benedict Recipe

You’ll absolutely adore this eggs benedict recipe because it delivers that sought-after rich, creamy, and savory experience that feels like a true indulgence. The star of the show is undoubtedly the perfectly poached egg with its gloriously runny yolk, ready to drench everything in deliciousness, coupled with the bright, tangy hollandaise that elevates simple ingredients into something truly special.

Making this at home also means you’re saving a significant amount compared to ordering it at a restaurant, giving you that luxurious brunch without the hefty price tag, and with the freedom to customize your toppings.

Forget those bland, disappointing brunches; this is your chance to recreate a classic that’s both comforting and sophisticated, far exceeding the simplicity of a standard breakfast sandwich with its layers of exquisite flavor and texture. So, why wait for a special occasion? Gather your ingredients and prepare to impress yourself and your loved ones with this incredible eggs benedict recipe that’s sure to become a regular favorite.

Storing and Reheating Tips

Storing: Eggs Benedict is best enjoyed fresh. However, if you have leftovers, it’s important to store them properly.

• Refrigeration: Once cooled, store any leftover components (toasted English muffins, cooked Canadian bacon, and hollandaise sauce) separately in airtight containers in the refrigerator. The poached eggs are notoriously difficult to store and reheat well, so it’s best to prepare them fresh if possible. The hollandaise sauce can be stored in the refrigerator for 1-2 days.
• Freezing: It is not recommended to freeze assembled Eggs Benedict as the texture of the poached egg and hollandaise sauce will be significantly compromised upon thawing. Individual components like the English muffins and Canadian bacon can be frozen.

Reheating:

• English Muffins and Canadian Bacon: Gently reheat the English muffins in a toaster or under the broiler. Warm the Canadian bacon in a skillet over low heat or briefly in the microwave.
• Hollandaise Sauce: To reheat hollandaise sauce, gently warm it in a double boiler (heatproof bowl over simmering water) while whisking continuously until smooth and warm. Be very careful not to overheat, as it can separate. You may need to add a teaspoon of warm water or lemon juice to re-emulsify if it seems too thick.
• Poached Eggs: Reheating poached eggs is tricky. The best approach is to poach fresh eggs for any subsequent servings to ensure the ideal runny yolk texture.

Final Thoughts

This eggs benedict recipe is more than just a meal; it’s an experience of comforting indulgence. Don’t hesitate to bring this delightful dish to your own table and savor every luxurious bite. You’ll be so glad you tried this classic.