This classic Eggs Benedict is perfect for breakfast or brunch! Toasted English muffins, crispy Canadian bacon, and a perfect poached egg, topped with the luxurious hollandaise sauce! This Eggs Benedict recipe is the perfect treat for Mother’s Day!
- 4 egg yolks
- ½ tbsp White Wine Vinegar
- Pinch of Salt
- ⅛ tsp Sugar
- ½ cup (115 grams) Butter (In the video I said ½ stick of butter instead of ½ cup)
- Pinch of White Pepper
- Pinch of Cayenne Pepper
- ½ tsp Lemon Juice
- 3 English Muffins
- 6 Eggs
- 1 tbsp vinegar
- 12 Slices Canadian Bacon
- 1 tbsp Butter
- 2 tbsp Chives, finely chopped
- Separate the egg whites from the egg yolks and place the egg yolks in a heat-proof bowl. Add the vinegar, salt, and sugar to the egg yolks.
- In a small saucepan, melt the butter over medium heat, and once the butter has melted, skim off the milk solids that come to the surface. Keep it aside.
- Bring a pot of water to a boil, now lower the heat to medium-low, and place the bowl with the egg yolks on the top. Make sure that the bowl is not touching the hot water. Whisk the egg yolks vigorously till they begin to thicken. With one hand, gradually stream in the melted butter, two tablespoons at a time, while whisking the mixture vigorously with the other hand. Once you have streamed in all the butter, keep whisking till the egg yolks and butter have emulsified and become a homogeneous mixture.
- Once the egg yolks have absorbed all the butter and you have a smooth, thick, and shiny mixture, take it off the heat and season with white pepper, cayenne pepper, and lemon juice.
- Keep the prepared hollandaise sauce covered on top of the pot of warm water without switching on the heat.
- In a saucepan or pot, bring water to a rolling boil, then lower the heat and add the vinegar. Use a spoon to mix the vinegar with the water and then swirl the water with the spoon in a circular motion to create a vortex.
- Place a small sieve on top of a bowl. Crack one egg at a time and place it in the sieve. Let the watery substance from the egg white drip down into the bowl. Once the liquid has stopped dripping, transfer the egg into a small bowl.
- Now gently drop the egg from the bowl into the water and allow the egg to cook for 3 minutes. Use a skimmer or a slotted spoon and remove the poached egg and place it on a kitchen paper towel so that the paper towel absorbs the water.
- Next heat a skillet on medium-low heat and toss in a nob of butter in the skillet. Place the Canadian bacon and fry the bacon on both sides till you get a little colour on it. Remove and place on a kitchen paper towel, so that any excess butter gets absorbed by the paper towel.
- Now slice the English Muffins in half. Add a little more butter to the skillet in which you fried the bacon. Place the English muffins cut-side down and toast them till they turn crisp. This will prevent them from getting soggy once you place all the toppings.
- Finely chop the chives and keep them aside.
- To plate, place the two sides of the English muffin on a plate and place two slices of Canadian bacon on the top of each half. Next place the poached egg and spoon on the creamy hollandaise sauce on the top. Garnish with a sprinkle of finely chopped chives on the top.