Eggs Benedict
This is a famous American dish and it’s a staple on restaurant breakfast menus. You can absolutely recreate this restaurant classic at home.
Egg benedict is essentially an open-faced breakfast sandwich. You can change up eggs benedict in many ways but a classic egg benedict starts with a toasted English muffin half, then meat which is usually Canadian bacon, ham, or regular bacon. That is topped with a poached egg, a generous coating of hollandaise sauce, and finished with a sprinkle of cayenne pepper.
It all sounds fancy but each step is relatively simple and you can comfortably crank out 4 eggs benedict all at once.
Ingredients
- Hollandaise Sauce (lemon, if you have it)
- English Muffins, halved
- 4 tsp butter, to toast muffins
- 4 slices Canadian bacon, thin shaved ham, or crispy bacon
- 4 large eggs
- 1 Tbsp white vinegar for poaching eggs
- cayenne pepper, to garnish
- chives or dill, to garnish
Directions
- Make the Hollandaise Sauce
- Prep for Poached Eggs: Place a pot of water with 1 Tbsp vinegar on the stove for making poached eggs and bring it just to a simmer.
- Sauté meat: In a large skillet, sauté your meat until hot and golden then transfer to a plate and cover to keep warm.
- Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down and toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.
- Poach Eggs: Once water is barely simmering, poach 4 eggs according to this easy poached eggs recipe.
- Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise recipe between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives. Serve immediately.
Variations:
- California: Tomato and avocado, bacon, poached egg, hollandaise
- Sophisticated: Lox smoked Salmon, Avocado, poached egg, hollandaise
- Fancy: 3 blanched asparagus spears, poached egg, hollandaise
