Description
A timeless brunch favorite featuring a toasted English muffin, savory Canadian bacon, perfectly poached eggs, and silky hollandaise sauce. The ultimate way to celebrate Mother’s Day!
Ingredients
Units
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For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 tsp Dijon mustard (optional)
- Pinch of salt
- Pinch of cayenne pepper
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 1 tbsp white vinegar (for poaching)
- Fresh chives, chopped (for garnish)
Instructions
-
Prepare the Hollandaise Sauce:
- In a heatproof bowl over a double boiler, whisk egg yolks and lemon juice until thickened.
- Gradually drizzle in melted butter while whisking constantly until smooth.
- Add Dijon mustard (if using), salt, and cayenne pepper. Keep warm.
-
Poach the Eggs:
- Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
- Crack eggs into separate ramekins and carefully slide them into the water.
- Cook for 3-4 minutes until whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on paper towels.
-
Toast and Assemble:
- In a skillet, lightly brown the Canadian bacon.
- Place on toasted English muffin halves.
- Top each with a poached egg and spoon over warm hollandaise sauce.
-
Garnish & Serve:
- Sprinkle with fresh chives and serve immediately.
Notes
- For an extra smooth hollandaise, blend the sauce in a blender instead of whisking.
- Use fresh eggs for easier poaching.
- Adjust lemon juice to taste for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: French-inspired
