Eggs Benedict is a classic breakfast that features two poached eggs on top of a Canadian bacon and crispy toasted English muffin. It's all generously drizzled with homemade Hollandaise sauce.
Course Breakfast, Brunch
Keyword Hollandaise Sauce
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Hand blender with whisk attachment
Skillet or a cooking pan
1tbspfresh squeezed lemon juiceabout 1/2 lemon
1tspsea salt or coarse salt
pinchcayenne pepperto taste
1tbspwhite vinegarfor poaching eggs
8slices Canadian bacon
dill weed, parsley, or chives for garnish
TIP:To make Hollandaise sauce, you would have to whisk very vigorously and constantly for several minutes. Use a hand blender with a whisk attachment to make it easy on yourself!
Melt butter either in a microwave or in a sauce pot on the stove.
Heat up water in the double boiler over medium heat (make sure that the water in the bottom pot doesn't touch the top pot). If you don't have a double boiler, use a glass or metal mixing bowl to set on top of another pot. Don't put the top part on yet or you will cook your eggs.
Whisk eggs with lemon juice in the top pot of double boiler but not over the hot water. Whisk vigorously until the yolks start to lighten in color.
Place the top pot onto the bottom pot that is on the stove and start slowly drizzling in butter while whisking constantly and vigorously! (This is where you will be grateful for the hand held blender whisk!) Make sure not to drizzle too fast and take breaks for a couple of seconds if needed.
Continue whisking as the sauce lightens, thickens and about doubles in size.
Take off heat and stir in salt and cayenne pepper. Transfer into the serving dish and cover with saran wrap while preparing Eggs Benedict.
Crack the eggs and divide them into individual ramekins of small bowls. (This will make it easier to add them to water.)
You can set a pan to preheat over medium heat to toast English muffins and sear Canadian bacon at the same time to save time and extra equipment.
Fill up a pot with at least 3 inches of water. (Note that the pot should be wide enough to give each egg some cooking space.)
Bring water to gentle boil over medium-high heat (not a hard boil) and add a tablespoon of vinegar.
Stir the water a few times and then carefully add eggs one at a time. Cook eggs for 3-3 1/2 minutes and take them out with a slopped spoon. (Be careful not to break the egg because the yolks are still soft and runny.)
While the eggs are cooking, you can put together the bread and meat. Place two English muffins onto each place and add a slice of Canadian bacon to each English muffin.
Place a poached egg on top of each English muffin and generously drizzle Hollandaise sauce on top. Garnish with dill weed, parsley, or chives if you wish.