Description
Classic Eggs Benedict
Perfectly poached eggs, crispy bacon, and buttery hollandaise sauce served over toasted bread—this breakfast classic will impress every time!
Ingredients
For the Hollandaise Sauce:
3 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
Pinch of salt
Pinch of cayenne pepper (optional)
For the Eggs Benedict:
4 large eggs
2 English muffins or thick bread slices, toasted
4 slices of bacon or Canadian bacon
Fresh chives, chopped (for garnish)
Salt and black pepper to taste
Directions
Make the hollandaise sauce:
In a heatproof bowl, whisk the egg yolks and lemon juice until smooth.
Place the bowl over a saucepan with gently simmering water (double boiler method).
Gradually whisk in melted butter until thick and creamy. Season with salt and cayenne. Remove from heat and set aside.
Cook the bacon:
Fry the bacon in a skillet over medium heat until crispy. Set aside.
Poach the eggs:
Bring a pot of water to a gentle simmer and add 1 tsp vinegar (optional, for better poaching).
Crack each egg into a small bowl, swirl the water gently, and slide the egg into the water.
Cook for 3–4 minutes, then remove with a slotted spoon.
Assemble the Eggs Benedict:
Place toasted bread or English muffins on plates. Top each with crispy bacon, a poached egg, and a generous drizzle of hollandaise sauce.
Garnish and serve:
Sprinkle with fresh chives, salt, and black pepper. Serve immediately!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 420 kcal per serving
A brunch favorite that’s rich, indulgent, and absolutely delicious. Perfect for weekends or special occasions!
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