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Easy Eggs Benedict

Easy Eggs Benedict
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Easy Eggs Benedict is a classic brunch dish that combines perfectly poached eggs, savory Canadian bacon or ham, toasted English muffins, and a rich, velvety hollandaise sauce. This recipe uses simple, common ingredients and straightforward steps to help you create an impressive and delicious restaurant-quality meal at home in under 30 minutes. It’s customizable to fit dietary preferences and perfect for any special occasion or leisurely weekend brunch.

Ingredients

Scale

Main Ingredients

  • 2 English muffins, split and toasted
  • 4 fresh eggs (plus 2 extra egg yolks for hollandaise)
  • 4 slices Canadian bacon or ham
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white vinegar
  • Salt, to taste
  • Pinch of cayenne pepper

Optional Garnishes & Variations

  • Chopped fresh parsley or chives for garnish
  • Sautéed spinach or avocado slices (vegetarian twist)
  • Smoked salmon instead of Canadian bacon
  • Gluten-free English muffins or crusty bread (gluten-free option)
  • Jalapeño slices or hot sauce (for spicy kick)
  • Fresh dill or chives mixed into hollandaise (herb infusion)

Instructions

  1. Prepare the hollandaise sauce: Start by melting the butter gently until fully melted and warm. In a heatproof bowl, whisk together the 2 extra egg yolks, fresh lemon juice, and a pinch of salt. Place the bowl over simmering water (double boiler setup), constantly whisking until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously to create a rich and creamy sauce. Finish by adding a dash of cayenne pepper and keep the sauce warm.
  2. Toast the English muffins and cook the ham: Slice and toast the English muffins until golden brown. Heat a skillet over medium heat and warm the Canadian bacon or ham slices until slightly crisp around the edges for added texture and flavor.
  3. Poach the eggs: Fill a shallow pan with water and add a splash of white vinegar. Bring the water to a gentle simmer, not boiling. Crack the eggs one at a time into a small bowl, then carefully slide them into the simmering water. Poach for about 3 to 4 minutes until the egg whites are set but the yolks remain soft and runny. Remove the eggs with a slotted spoon and drain on paper towels.
  4. Assemble the Easy Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon or ham, then gently add a poached egg. Spoon the warm hollandaise sauce generously over the top. Garnish with chopped fresh parsley, chives, or a pinch of paprika if desired. Serve immediately to enjoy the perfect blend of flavors and textures.

Notes

  • Use the freshest eggs possible for the best poaching results.
  • Keep the water at a gentle simmer—not boiling—to prevent egg whites from breaking apart.
  • Drizzle melted butter slowly into egg yolks to achieve a smooth hollandaise sauce without curdling.
  • Warm plates and ingredients slightly to keep your dish hot longer.
  • Use a slotted spoon to remove poached eggs, minimizing excess water on your muffin.

Nutrition

Keywords: Eggs Benedict, brunch recipe, hollandaise sauce, poached eggs, Canadian bacon, easy brunch, classic brunch

Find it online: https://recipesemilly.com/easy-eggs-benedict/