Eggs Benedict

Toasted English muffins are topped with warm Canadian bacon, a perfectly poached egg, and a generous ladle of silky lemon-butter hollandaise. A classic brunch showstopper that rewards a little technique with a dramatic payoff.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 4 English muffins, split
• 8 slices Canadian bacon or ham
• 8 large eggs
• 1 tablespoon white vinegar
• 3 large egg yolks (for hollandaise)
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 cup unsalted butter, melted and warm
• to taste Pinch of cayenne pepper
• to taste Salt, to taste
• 1 tablespoon chopped chives or parsley, for garnish

Instructions

1. Make the hollandaise: whisk the egg yolks, lemon juice, and water in a heatproof bowl set over a pan of barely simmering water until pale, thick, and doubled in volume, about 4 minutes.
2. Remove from heat and slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and glossy; season with cayenne and salt, then keep warm.
3. Toast the split English muffins until golden and crisp.
4. Warm the Canadian bacon in a skillet over medium heat until lightly browned on both sides.
5. Bring a wide pot of water to a gentle simmer and add the vinegar.
6. Crack each egg into a small cup, then slide it gently into the simmering water and poach for 3 minutes for a runny yolk.
7. Remove the poached eggs with a slotted spoon and drain briefly on a paper towel.
8. Assemble each muffin half with a slice of Canadian bacon and a poached egg on top.
9. Spoon warm hollandaise generously over each egg, sprinkle with chives, and serve immediately.