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Perfect Eggs Benedict Recipe with Easy Velvety Hollandaise Sauce

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A rich and creamy eggs benedict recipe featuring perfectly poached eggs, toasted English muffins, Canadian bacon, and a smooth, velvety hollandaise sauce. Quick and easy to prepare, perfect for brunch or special occasions.

Ingredients

Scale
  • 4 large eggs, fresh and room temperature
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham
  • 1 tablespoon white vinegar
  • Butter or oil for toasting muffins
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional)

Instructions

  1. Prepare the hollandaise sauce: Fill a saucepan with about an inch of water and bring it to a gentle simmer over low heat. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until the mixture lightens in color and thickens slightly (about 2 minutes). Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.
  2. Slowly drizzle in the melted butter, whisking continuously until the sauce thickens to a smooth, velvety consistency (about 5-7 minutes). Remove from heat, season with a pinch of salt and cayenne pepper, and keep warm. Be careful not to overheat or the sauce will curdle.
  3. Poach the eggs: Fill a large shallow pan with water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center. Poach for 3-4 minutes until whites are set but yolks remain runny.
  4. Use a slotted spoon to lift the egg out, gently drain excess water, and place on a paper towel-lined plate. Repeat with remaining eggs.
  5. Prepare the base: Toast the English muffins until golden and slightly crisp. In a skillet, warm the Canadian bacon slices for about 1-2 minutes per side until lightly browned.
  6. Assemble the eggs benedict: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise sauce over each egg.
  7. Garnish with freshly cracked black pepper or chopped chives if desired. Serve immediately.

Notes

Use fresh eggs for best poaching results. Keep heat low when whisking hollandaise to avoid breaking the sauce. If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Serve immediately for best texture and flavor. Variations include vegetarian, smoked salmon, gluten-free, and dairy-free options.

Nutrition

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

Find it online: https://tomyumy.com/perfect-eggs-benedict-recipe-with-easy-velvety-hollandaise-sauce-tutorial/