Eggs Benedict Recipe
Classic brunch staple meets homemade flair with my easy Eggs Benedict Recipe—perfect for lazy weekends or holiday mornings!
Ingredients
- 4 large eggs room temperature
- 2 English muffins English muffins split and toasted (try Thomas’ or King Arthur brand)
- 4 slices Canadian bacon or prosciutto Canadian bacon or prosciutto
- 3 tablespoons white vinegar white vinegar
- 1 tablespoon unsalted butter unsalted butter
- 3 large egg yolks large egg yolks
- 1/2 cup unsalted butter unsalted butter melted and slightly cooled
- 1 teaspoon lemon juice lemon juice freshly squeezed
- Pinch cayenne pepper cayenne pepper optional, for gentle heat
- Pinch kosher salt kosher salt
Instructions
- Fill a medium saucepan with 1–2 inches of water and bring to a low simmer. Place a heatproof bowl on top ensuring it doesn’t touch the water.
- In the bowl, whisk egg yolks and lemon juice until the mixture thickens slightly and becomes pale (30–45 seconds).
- Slowly drizzle in the melted butter, whisking constantly until smooth. Stir in cayenne, salt, cover, and keep warm.
- Toast muffins with butter until golden; warm Canadian bacon/prosciutto.
- Prepare poaching water with vinegar. Crack eggs into water and cook for 3–3½ minutes for soft yolks.
- Place a muffin half on a plate, top with bacon and a poached egg. Spoon hollandaise sauce over the top and garnish with chives/parsley.
- Enjoy your Eggs Benedict while warm and inviting.
Notes
Leftover hollandaise can be refrigerated for up to 2 days. Poached eggs don’t freeze well, but can be refrigerated and reheated gently. Toast English muffins fresh for best taste. Prep hollandaise and muffins the night before for quick brunch prep.
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