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Perfect Eggs Benedict Recipe with Creamy Hollandaise and Canadian Bacon

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A classic eggs benedict recipe featuring creamy, tangy hollandaise sauce and smoky Canadian bacon, perfect for a fancy yet easy weekend brunch.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 large eggs (fresh and cold for poaching)
  • 4 slices Canadian bacon (thick-cut preferred, lightly browned)
  • 2 English muffins, split and toasted
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Prepare the Hollandaise Sauce: Melt butter gently in a small saucepan until just melted and warm (about 130°F / 54°C). Set aside but keep warm.
  2. Whisk the Egg Yolks: In a heatproof bowl, combine egg yolks and lemon juice. Place bowl over a pot of simmering water (not boiling) and whisk vigorously until mixture thickens and becomes pale, about 3 to 5 minutes.
  3. Incorporate the Butter: Slowly drizzle in melted butter while continuously whisking until sauce emulsifies and thickens to a creamy consistency. If too thick, add a teaspoon of warm water to loosen. Season with salt and cayenne pepper. Keep warm but off heat.
  4. Poach the Eggs: Fill a medium saucepan with about 3 inches of water. Add white vinegar and bring to a gentle simmer. Crack eggs into a small bowl, then gently slide into water. Poach 3-4 minutes for runny yolks. Remove with slotted spoon and drain on paper towel.
  5. Cook the Canadian Bacon: Heat skillet over medium heat and brown Canadian bacon slices for 1-2 minutes per side until slightly crispy but tender.
  6. Toast the English Muffins: Split and toast until golden and crisp on edges.
  7. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon over warm hollandaise sauce.
  8. Garnish and Serve: Sprinkle chopped chives or parsley on top. Serve immediately.

Notes

Keep heat low and whisk constantly to prevent hollandaise from breaking. Use room-temperature egg yolks for smoother sauce. Add vinegar to poaching water to help egg whites set. If hollandaise breaks, whisk in a teaspoon of warm water slowly to bring it back. Assemble just before serving for best results. Leftover hollandaise does not reheat well.

Nutrition

Keywords: eggs benedict, hollandaise sauce, Canadian bacon, brunch recipe, poached eggs, easy eggs benedict

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