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Perfect Eggs Benedict Recipe with Creamy Hollandaise Sauce

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An approachable and delicious eggs Benedict recipe featuring tender poached eggs, toasted English muffins, Canadian bacon, and a silky homemade hollandaise sauce. Perfect for quick weekday mornings or elegant weekend brunches.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • 4 large eggs (fresh)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or good-quality ham (optional)
  • 1 tablespoon white vinegar (for poaching water)
  • Freshly ground black pepper (to taste)
  • Chopped fresh chives or parsley (for garnish)

Instructions

  1. Prepare the Hollandaise Sauce: Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top without touching the water. Whisk together 3 egg yolks and 1 tablespoon lemon juice until light and slightly thickened, about 1-2 minutes.
  2. Slowly drizzle in the warm melted butter while continuously whisking until the sauce thickens and doubles in volume, about 3-4 minutes. Remove from heat and season with salt and cayenne pepper if using. Keep warm.
  3. Toast the English muffins until golden. In a skillet, heat Canadian bacon slices until slightly browned, about 1-2 minutes per side.
  4. Poach the Eggs: Fill a medium saucepan with about 4 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Crack one egg into a small bowl.
  5. Create a gentle whirlpool in the water and carefully slide the egg into the center. Poach for 3-4 minutes until whites are set but yolk remains runny. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
  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 warm hollandaise sauce generously over the eggs. Sprinkle with black pepper and chopped chives or parsley.
  7. Serve immediately to enjoy the runny yolk and creamy sauce at their best.

Notes

Keep the heat low when whisking hollandaise to avoid scrambling eggs. Use fresh eggs for best poaching results. If hollandaise thickens too much or curdles, whisk in a teaspoon of warm water to smooth it out. Poach eggs one or two at a time for best shape. Hollandaise sauce can be made a few hours ahead and kept warm, but best served fresh.

Nutrition

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

Find it online: https://avabowls.com/perfect-eggs-benedict-recipe-with-creamy-hollandaise-sauce-easy-steps/