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Perfect Restaurant-Style Eggs Benedict Recipe with Easy Hollandaise Sauce

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This recipe delivers a classic brunch favorite with perfectly poached eggs, creamy hollandaise sauce, and lightly browned Canadian bacon on toasted English muffins. It’s approachable, reliable, and perfect for special mornings or any occasion.

Ingredients

Scale
  • 4 large eggs, preferably fresh and free-range
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or ham, lightly browned in a skillet
  • 1 tablespoon white vinegar
  • Fresh chives or parsley, finely chopped for garnish (optional)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (115g) unsalted butter, melted and kept warm
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper (optional)

Instructions

  1. Prepare the Hollandaise Sauce: In a small heatproof bowl, whisk together the 3 egg yolks and 1 tablespoon fresh lemon juice until the mixture is light and frothy, about 1-2 minutes. Set the bowl over a saucepan of barely simmering water (make sure the water doesn’t touch the bottom of the bowl) and whisk constantly.
  2. Slowly Add Butter: Gradually drizzle in the warm melted butter while whisking continuously for about 3-4 minutes until the sauce thickens and becomes glossy. If it gets too thick, add a teaspoon of warm water to loosen it up. Add a pinch of salt and cayenne pepper, then remove from heat but keep warm.
  3. Toast Muffins and Cook Ham: While making the sauce, split and toast the English muffins until golden brown. In a skillet over medium heat, warm the Canadian bacon slices until slightly crisp, about 1-2 minutes per side. Keep warm.
  4. Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach eggs for 3-4 minutes for runny yolks or longer if preferred. Use a slotted spoon to carefully lift eggs out, letting excess water drip off.
  5. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon and then a poached egg. Spoon hollandaise sauce generously over the top. Garnish with finely chopped chives or parsley if desired.
  6. Serve Immediately: Enjoy while the sauce is warm and eggs are perfectly runny. Pair with fresh fruit or crispy breakfast potatoes if desired.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Keep sauce warm by placing bowl in a warm spot or loosely covered with foil; avoid direct reheating. Fresh eggs poach best. For dairy-free, use ghee instead of butter. For gluten-free, replace English muffins with gluten-free bread. Variations include smoked salmon, sautéed spinach, or avocado toppings.

Nutrition

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

Find it online: https://oracooks.com/perfect-restaurant-style-eggs-benedict-recipe-with-easy-hollandaise-sauce/