Classic Eggs Benedict
Ingredients
For the English Muffins
- 4 English muffins
- 2 tablespoons unsalted butter
For the Poached Eggs
- 8 large eggs
- 1 tablespoon distilled white vinegar
For the Bacon
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note)
For the Hollandaise Sauce
- 3 egg yolks
- ¼ teaspoon salt
- 1½ tablespoons lemon juice, from 1 lemon
- Pinch cayenne pepper
- 12 tablespoons (1½ sticks) unsalted butter
For Serving
- Salt and freshly ground black pepper
- Finely chopped fresh chives
Instructions
- Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm.
- Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs.
- Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency.
- Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.)
- Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.