Eggs Benedict is a classic and indulgent breakfast dish that consists of a toasted English muffin topped with thick slices of Canadian bacon or ham, a perfectly poached egg, and a rich, velvety hollandaise sauce. The combination of textures and flavors, from the crispy muffin to the runny egg yolk and the creamy hollandaise, makes this dish a true breakfast delight.
Preparation Time
Total: Approximately 15-18 minutes
Ingredients
Eggs
Vinegar
English muffins
canadian bacon or ham slices
Hollandaise sauce
Parsley or chives
Instructions
Start by poaching the eggs: Fill a saucepan with water and vinegar, bring to a gentle simmer, and carefully crack the eggs into the simmering water. Cook for 4-5 minutes until the whites are set, and the yolks are still runny.
While the eggs are poaching, toast the English muffins and cook the Canadian bacon or ham slices until lightly browned.
Make the hollandaise sauce: In a small saucepan, whisk together egg yolks, lemon juice, and a pinch of salt and pepper. Cook over low heat, whisking constantly, until the mixture thickens slightly.
Gradually whisk in melted butter until the sauce is smooth and thickened.
Assemble the dish: Place a toasted English muffin half on a plate, top with a slice of Canadian bacon or ham, then carefully place a poached egg on top.
Drizzle the hollandaise sauce over the egg, garnish with chopped parsley or chives, and serve immediately.
