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Foolproof Eggs Benedict: 4-star brunch

Eggs Benedict
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A foolproof guide to making classic Eggs Benedict, a perfect brunch dish with perfectly poached eggs, savory Canadian bacon, and creamy, homemade Hollandaise sauce.

Ingredients

Scale
  • 2 English muffins
  • 4 large eggs
  • 4 slices Canadian bacon
  • 2 tablespoons butter, melted
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Split the English muffins in half and toast them until golden brown.
  2. In a large skillet, heat a few inches of water to a gentle simmer.
  3. Add the Canadian bacon to the skillet and cook for 2-3 minutes per side, until heated through. Remove and set aside.
  4. To make the Hollandaise sauce, whisk together the melted butter, lemon juice, salt, and pepper in a small bowl.
  5. Poach the eggs: Crack one egg into a small ramekin or bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
  6. Carefully remove the poached eggs from the water using a slotted spoon.
  7. Place two slices of Canadian bacon on each toasted English muffin half.
  8. Top each with a poached egg.
  9. Spoon the Hollandaise sauce generously over each egg.

Notes

  • For perfectly poached eggs, crack them into individual ramekins before gently sliding them into the simmering water.
  • If your Hollandaise sauce becomes too thick, you can thin it with a teaspoon of warm water.
  • Serve immediately for the best texture and flavor.

Nutrition

Find it online: https://savoryskies.com/foolproof-eggs-benedict-brunch/