Classic Eggs Benedict
Classic Eggs Benedict with toasted English muffins, Canadian bacon, poached eggs, and creamy hollandaise sauce.
Ingredients
- 8 large eggs
- 4 English muffins split
- 8 slices Canadian bacon
- ½ cup unsalted butter melted
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon white vinegar
- ¼ teaspoon paprika optional
Instructions
- Toast English muffins until golden. Heat Canadian bacon in a skillet for 1–2 minutes per side. In a heatproof bowl, whisk egg yolks and lemon juice. Place over gently simmering water and whisk continuously while slowly adding melted butter until thickened. Season with salt and pepper. Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into small bowls and carefully slide into water. Cook for 3–4 minutes until whites set and yolks remain soft. Remove with a slotted spoon. Assemble by topping each muffin half with Canadian bacon, a poached egg, and hollandaise sauce. Sprinkle with paprika and serve immediately.
Notes
Keep water at a gentle simmer for proper poaching. If hollandaise thickens too much, whisk in a teaspoon of warm water. Serve immediately for best texture.