Traditional eggs Benedict is the Queen of brunch dishes. Toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a luxuriously creamy sauce—what's not to love?
Keyword eggs benedict
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1tablespoonwhite or cider vinegar
Cayenne or paprikafor serving
Fresh chivesfor serving
For the Hollandaise Sauce
1cupunsalted butter½ lb
Pinchof kosher salt
First, prepare the poached eggs. Fill a non-stick skillet with 2-3 inches of water, or a medium saucepan with 4 inches of water. Add the vinegar. Bring to a gentle simmer over medium eat until bubbles form on bottom of the pan.
Over a small bowl or ramekin, crack each egg one at a time into a fine sieve or strainer to drain off the watery part of the whites. Doing so creates less wispies as the eggs cook in the water. Slip the egg into the simmering water instead of cracking them into the water. Be sure not to crowd the pan. Use a sieve to skim the water. Cook for 2 ½ to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the water. Dab the eggs on a kitchen towel or paper towel and trim any rough edges or wispy whites. Serve immediately or place in an ice water bath to stop cooking. Set aside until ready to serve.
Preheat the oven to 425°F. Arrange Canadian bacon slices on one sheet pan and the English muffin halves on another. Place both pans in the oven for about 5-10 minutes or until bacon is warmed through and muffins are golden brown. While muffins and bacon warm, make the hollandaise sauce.
To make the hollandaise sauce, heat butter over low heat in a small pan on the stove until melted, or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated.
Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds. Taste for seasoning and add more lemon juice or salt to taste. To keep the sauce warm and to thicken, pour into a small saucepan over low heat until warmed through, stirring occasionally.
To assemble the eggs Benedict, plate two muffin halves and top with a generous spoonful of hollandaise. Add a slice of Canadian bacon and then a poached egg to each, then drizzle with more hollandaise. Top with a sprinkle of cayenne or paprika and fresh chives (I like to snip them with scissors, right over the plate). Repeat with remaining ingredients and serve.
Poached eggs can be refrigerated for 24 hours and reheated in simmering water for 45 seconds.
Because this blender hollandaise sauce calls for just 4 ingredients, make sure they’re the highest quality you can find.
If you like a little more gusto to your hollandaise, add more lemon juice or ½ teaspoon Dijon mustard, a dash or two of Tabasco, or a pinch of cayenne pepper.
The sauce is best when used immediately. If you have leftovers, the hollandaise will keep stored in the fridge up to 3 days. To reheat, warm slowly over low heat.
If the hollandaise sauce breaks, add an ice cube to the sauce and stir until it is creamy and consistent.