Name: Eggs Benedict Recipe: Silky and Indulgent
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 English muffins; 8 slices Canadian bacon; 8 eggs; 1 tbsp vinegar; 3 egg yolks; ½ cup melted butter; 1 tbsp lemon juice; Optional: Chives; Suggested Pairings: Mimosa (hash browns)

Introduction

Table of Contents

Eggs Benedict is a silky, indulgent brunch classic, perfect for special mornings, holidays, or lazy weekends. This elegant dish, featuring poached eggs on toasted muffins with Canadian bacon and velvety hollandaise, delivers rich flavor with luxurious texture. Presented on a white ceramic plate, optionally garnished with chives and paprika, this Eggs Benedict offers a refined, appetizing aesthetic that elevates any table. This recipe offers a simple stovetop method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to showstopper that brings sophisticated, crowd-pleasing charm to any occasion.

Ingredients

For the Eggs Benedict:

4 English muffins, split
8 slices Canadian bacon
8 large eggs, room temperature
1 tbsp white vinegar
½ cup (1 stick) unsalted butter, melted
3 large egg yolks, room temperature
1 tbsp lemon juice
½ tsp kosher salt
⅛ tsp cayenne pepper (optional)

For Serving:

Optional: Chives, paprika, black pepper
Suggested Accompaniments: Hash browns, fruit salad
Suggested Pairings: Mimosa, coffee
Suggested Aesthetic: Serve on a white ceramic plate
Suggested Equipment: Small saucepan, blender, poaching pan

Step-by-Step Process

Toast Muffins: Split English muffins. Toast until golden and crisp—use toaster or broil 1–2 minutes. This creates a sturdy base that holds sauce without sogginess.
Cook Bacon: In a skillet over medium heat, warm Canadian bacon 1–2 minutes per side until lightly browned. Keep warm. The slight caramelization enhances flavor.
Prep Poaching Water: Fill a wide, shallow pan with 3 inches of water. Add vinegar and a pinch of salt. Bring to a gentle simmer (not boiling)—small bubbles at edges. Vinegar helps whites coagulate neatly.
Crack Eggs: Crack each egg into individual small bowls or ramekins. This ensures clean entry and prevents shell fragments.
Poach Eggs: Create a gentle whirlpool with a spoon. Slide one egg into the center. Cook 3–4 minutes until whites are set but yolks remain runny. Use a slotted spoon to lift; drain on a paper towel. Repeat, poaching 2–4 at a time. Trim ragged edges with a knife for elegance.
Make Hollandaise: In a blender, combine egg yolks, lemon juice, salt, and cayenne. Blend 15 seconds until frothy. With the blender running on low, slowly drizzle in hot melted butter in a thin stream. Sauce thickens instantly—30–45 seconds total. Do not overblend, or it breaks. Keep warm in a thermos.
Assemble: Place two toasted muffin halves on each white ceramic plate. Top each with a slice of warm Canadian bacon. Place one poached egg on the bacon. Spoon 2 tbsp hollandaise over each egg—let it cascade.
Garnish and Serve: Sprinkle with chopped chives and a pinch of paprika. Serve immediately.

Tips for Better Eggs Benedict

Use room-temperature eggs—yolks emulsify better
Poach in barely simmering water—prevents tough whites
Blend Hollandaise last—keeps it warm and silky
Drain poached eggs well—no watery plate
Presented on a white ceramic plate to showcase the golden sauce
Make hollandaise up to 30 min ahead; keep in a thermos
Freeze Canadian bacon up to 1 month
Enhance aesthetic: fan avocado slices on the side

Variations and Customization

Eggs Florentine: Replace bacon with sautéed spinach.
Smoked Salmon Benedict: Use salmon + dill in hollandaise.
Crab Cake Benedict: Swap bacon for crab cakes.
Vegetarian: Use grilled portobello + tomato.
Gluten-Free: Use GF English muffins.
Microwave Hollandaise: Whisk in a bowl over simmering water.
Spicy Benedict: Add sriracha to hollandaise.
Mini Benedicts: Use slider buns; serve as appetizers.

Storage and Serving Tips

Best served immediately—do not store assembled.
Store components separately: hollandaise up to 2 days in fridge (reheat gently).
Reheat poached eggs in hot water for 30 seconds.
Serve warm for the best texture.
Pair with mimosa or coffee to complement richness.
Present on a white ceramic plate with garnishes for elegant, indulgent charm.

Nutritional Information

Based on 4 servings (2 Benedicts each):

Calories: 580 kcal
Total Fat: 42g
Saturated Fat: 22g
Trans Fat: 0g
Cholesterol: 560mg
Sodium: 1100mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 2g
Protein: 24g
Vitamin A: 30% Daily Value
Vitamin C: 6% Daily Value
Calcium: 15% Daily Value
Iron: 20% Daily Value

Note: Values with bacon (salmon or vegetarian versions adjust protein/fat). High in luxury.

Conclusion

This Eggs Benedict recipe delivers silky, indulgent perfection with runny yolk and buttery sauce in every bite. It transforms brunch into a celebration. Its poach-and-blend method and refined presentation make it a go-to. The crisp muffin and tender egg delight every forkful. It’s sure to be a cherished recipe, loved for its elegant, crowd-pleasing charm.