Description
Classic Eggs Benedict recipe featuring perfectly poached eggs, rich hollandaise sauce, and savory bacon or ham served on toasted English muffins. This elegant brunch dish combines creamy textures and tangy flavors, making it a timeless favorite for special mornings or weekend indulgence.
Ingredients
Scale
Hollandaise Sauce
- 3 egg yolks (from large eggs, 55-60g each)
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice, plus more to taste
- 1 1/2 tbsp water, plus more as needed
- 175g (1 1/2 sticks) unsalted butter, cut into 1.5 cm (1/2″) cubes
Eggs and Meat
- 8 large eggs, fridge cold
- 8 slices bacon (streaky, Canadian style, or other preferred)
- 200g (7oz) shaved or sliced ham (16 slices, 2 per muffin half)
- 250g (8oz) smoked salmon slices, at room temperature
Other
- 4 English muffins, split (or 8 slices of other bread, or 4 brioche or other rolls)
- 1 tbsp chives, roughly chopped (for garnish)
- 1 tbsp parsley, roughly chopped (for garnish)
Instructions
- Prepare the hollandaise sauce: In a heatproof bowl or the top of a double boiler, whisk together the egg yolks, cayenne pepper, salt, lemon juice, and water. Place over gently simmering water, making sure the bowl doesn’t touch the water, and whisk continuously until the mixture thickens and doubles in volume. Gradually add the cubes of butter, whisking steadily until the sauce is smooth and creamy. Add more lemon juice or water to adjust consistency and flavor if needed. Keep the sauce warm but not hot.
- Cook the bacon and ham/salmon: Fry the bacon slices in a skillet over medium heat until crispy. Set aside on paper towels to drain excess fat. If using ham, warm the slices lightly in the same pan or separately. Similarly, bring smoked salmon to room temperature or warm gently if preferred. Keep all warm for assembling.
- Poach the eggs: Bring a large pot of water to simmer and add a splash of vinegar (optional) to help egg whites coagulate. Crack each cold egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Toast the muffins and assemble: Toast the English muffins until golden brown. On each muffin half place two slices of ham or bacon or smoked salmon. Carefully top with a poached egg, then spoon a generous amount of hollandaise sauce over each. Garnish with chopped chives and parsley. Serve immediately.
Notes
- Use fresh large eggs for best poaching results.
- Keep the hollandaise sauce warm but avoid overheating to prevent it from splitting.
- English muffins can be substituted with brioche or other bread according to preference.
- Adjust the amount of cayenne or lemon juice in the hollandaise to balance spice and acidity.
- Cooking times may vary slightly depending on egg size and stove heat.
