This iconic brunch dish features perfectly poached eggs with silky hollandaise sauce draped over toasted English muffins and Canadian bacon. The combination of rich, buttery sauce with tender poached eggs and crispy bacon creates an elegant yet satisfying meal that's perfect for impressing guests.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
quickfestivefamily
Ingredients
8 pieceseggs
8 piecesCanadian bacon slices
4 piecesEnglish muffins
150 gbutter
15 mlfresh lemon juice
3 piecesegg yolks
0.5 teaspooncayenne pepper
1 teaspoonsalt
15 mlwhite vinegar
10 gfresh parsley
Instructions
1PREPARE THE HOLLANDAISE SAUCE: Place 3 egg yolks in a heatproof bowl and whisk them together with 15 ml of fresh lemon juice and a pinch of salt. Set the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly for 2-3 minutes until the mixture becomes pale and slightly thickened. Gradually add 150g of melted butter in a slow, steady stream while continuing to whisk vigorously. The sauce should reach a creamy consistency similar to mayonnaise. If it becomes too thick, add a teaspoon of warm water to loosen it. Season with cayenne pepper and taste for salt.
2TOAST THE ENGLISH MUFFINS: Split 4 English muffins in half and place them on a toaster or under a preheated broiler set to medium-high heat. Toast for 2-3 minutes until golden brown and crispy on the cut sides. The muffins should be warm and have a slight crunch to provide textural contrast to the soft eggs and creamy sauce. Set the toasted muffins aside on a warm plate, keeping them ready for assembly.
3WARM THE CANADIAN BACON: Heat a non-stick skillet over medium-high heat and arrange 8 slices of Canadian bacon in a single layer. Cook for 1-2 minutes per side until the bacon is heated through and develops light caramelization. The bacon should be warm and slightly crispy at the edges. Transfer the cooked bacon to a warm plate and keep it ready for plating.
4PREPARE FOR POACHING: Fill a large shallow saucepan with water about 7-8 cm deep and bring it to a gentle simmer over medium heat. Add 15 ml of white vinegar to the water, which helps the egg whites coagulate faster and maintain their shape. The water should be simmering gently with small bubbles rising, not boiling vigorously. Create a gentle whirlpool in the water by stirring it in circular motions with a spoon.
5POACH THE EGGS: Crack each of the 8 eggs into a small cup or ramekin first, then gently slide the egg into the center of the whirlpool you created. The swirling water will help wrap the egg white around the yolk. Poach for 3-4 minutes until the egg whites are set and opaque but the yolk remains runny when gently pressed (this is the key to perfect Eggs Benedict). Use a slotted spoon to remove each poached egg from the water, allowing excess water to drain back into the pan. You can poach 2-3 eggs at a time, depending on your saucepan size.
6ASSEMBLE THE EGGS BENEDICT: Place a toasted English muffin half on each serving plate, then top with a slice of warm Canadian bacon. Carefully place a poached egg on top of the bacon, ensuring the runny yolk is centered and visible. Generously spoon the warm hollandaise sauce over each poached egg, allowing it to cascade down the sides. Garnish with a pinch of fresh chopped parsley and cayenne pepper for color and extra flavor. Serve immediately while all components are still warm, as the dish is best enjoyed fresh.