Ingredients
- 2 large egg yolks
- 1 teaspoon water
- ¾ teaspoon white wine vinegar (or distilled)
- 2 teaspoons lemon juice
- ½ cup unsalted butter
- Kosher salt, to taste
- Cayenne pepper, to taste
- 2 quarts water (for poaching)
- 4 teaspoons distilled white vinegar (optional, for poaching)
- 1 ½ teaspoons kosher salt (optional, for poaching)
- 4 large eggs (cold)
- 4 slices Canadian bacon
- 2 English muffins, split
- Paprika, for garnish
- 1 teaspoon sliced chives, for garnish
Instructions
- Make the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk egg yolks, water, and vinegar constantly until thickened (about 3 minutes). Remove from heat, whisk in lemon juice, then slowly whisk in melted butter until thick and silky. Season with salt and cayenne; keep warm.
- Poach the Eggs: Bring water to a simmer with optional vinegar and salt. Crack eggs into small bowls and gently slide into water. Poach 3–5 minutes until whites are set and yolks are runny. Drain on paper towels.
- Cook the Bacon: Sear Canadian bacon in a skillet until warmed and lightly browned.
- Toast & Assemble: Toast English muffins. Layer each half with bacon, a poached egg, and hollandaise sauce. Garnish with paprika and chives. Serve immediately.
Notes
- Use fresh eggs for best poaching results.
- Hollandaise sauce can be made in advance and reheated gently.
- To hold poached eggs before serving, keep them in warm water (120–140ºF) for up to 20 minutes.
- Try variations like Eggs Florentine (with spinach) or Hemingway (with smoked salmon).
- Don’t store assembled Eggs Benedict—make fresh for best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves (1 full serving)
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 270mg
