Classic Eggs Benedict
A timeless brunch favorite featuring toasted English muffins layered with savory Canadian bacon, perfectly poached eggs, and a rich, velvety Hollandaise sauce—finished with a sprinkle of fresh herbs.
Ingredients
Hollandaise Sauce
- 1 cup unsalted butter melted
- 4 egg yolks
- 1 tbsp lemon juice
- 1 tsp sea salt
- Pinch cayenne pepper
Eggs Benedict
- 4 English muffins
- 8 eggs
- 1 tbsp white vinegar
- 8 slices Canadian bacon
- Fresh dill parsley, or chives (for garnish)
Instructions
- Melt butter; keep warm.
- Whisk yolks and lemon juice off heat until light in color.
- Set bowl over simmering water and whisk constantly while drizzling in butter.
- Continue until thickened.
- Remove from heat; stir in salt and cayenne. Cover.
- See full steps with tips & photos → https://p4pd.org/classic-eggs-benedict/
Notes
- To stabilize Hollandaise, ensure the bowl never touches the simmering water directly.
- Use a blender for quicker Hollandaise preparation if preferred.
- For a twist, swap Canadian bacon with smoked salmon, sautéed spinach, or avocado.
- Best served immediately, but poached eggs and sauce can be made slightly ahead.