Easy Eggs Benedict At Home
Classic breakfast favorite made simple
A luxurious brunch classic featuring perfectly poached eggs atop toasted English muffins with Canadian bacon, all finished with silky, lemony hollandaise sauce.
Equipment
Ingredients
Ingredients
English muffins (split, toasted)
2 piece
large eggs (poached)
4 piece
Canadian bacon (warmed)
4 slice
unsalted butter (melted)
115 g
egg yolks (room_temperature)
3 piece
lemon juice (fresh)
15 ml
kosher salt
2 g
black pepper (freshly_ground)
1 g
paprika
1 g
Instructions
Prepare the English muffins
Split the English muffins and toast them until golden brown.
Warm the Canadian bacon
Lightly fry the Canadian bacon in a pan until warmed through and slightly browned.
Poach the eggs
Bring a pot of water to a gentle simmer, add a splash of vinegar, and poach the eggs for 3-4 minutes until the whites are set but yolks remain runny.
Make the hollandaise sauce
Whisk egg yolks with lemon juice in a heatproof bowl over simmering water, gradually adding melted butter until the sauce thickens and becomes creamy.
Assemble the Eggs Benedict
Place toasted muffin halves on plates, top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with paprika and black pepper.
Original recipe
Storage
Eggs Benedict is best enjoyed fresh. Hollandaise sauce can be kept warm for up to 30 minutes in a covered bowl over warm water.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.