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Featuring golden brown toasted English muffins, poached eggs, slices of Canadian bacon, and hollandaise sauce, this Eggs Benedict recipe is pure perfection! Top with freshly chopped dill and scallions, or simply serve with salt and pepper. Perfect for any special at-home breakfast or brunch!

Eggs Benedict

Ashley Manila
Featuring golden brown toasted English muffins, poached eggs, slices of Canadian bacon, and hollandaise sauce, this Eggs Benedict recipe is pure perfection! Top with freshly chopped dill and scallions, or simply serve with salt and pepper. Perfect for any special at-home breakfast or brunch!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 6 servings

Ingredients
 

For the Poached Eggs:

  • 12 large eggs
  • 1 teaspoon white wine vinegar

For the English Muffins:

  • 6 English muffins, sliced in half

For the Hollandaise Sauce:

  • 6 egg yolks, at room temperature
  • 2 Tablespoons fresh lemon juice, strained
  • 12 ounces unsalted butter
  • 2 Tablespoons hot water
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons dijon mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

For the Canadian Bacon:

  • 12 slices Canadian bacon

Garnish:

  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup scallions, finely chopped

Instructions
 

For the Poached Eggs:

  • Fill a small saucepan with a 3 to 4 inches of cold water. Heat the water on high until it reaches a light simmer and small bubbles begin to appear at the bottom of the pan, then stir in the vinegar. Reduce heat to keep it at a simmer and avoid the water coming to a boil. 
  • Crack the eggs, one at a time, into a small bowl or cup, preferably one with a spout.
  • Place the bowl as close to the surface of the simmering water as possible, then gently slip the egg into the pan. If you'd like, you may use a spoon to gently push some of the egg whites closer around the yolk, but I find this optional as they typically float around the yolk well enough on their own.
  • At this point, you can add up to 3 more eggs, one at a time, repeating the steps listed above, and leaving a little space in between each one.
  • Cook the eggs for 4 minutes, or until the egg whites are completely cooked, but the egg yolks are still runny.
  • Using a slotted spoon gently lift the poached eggs out of the pan and place them on a plate. Repeat with all eggs. 

For the English Muffins:

  • Preheat the oven to 450 degrees (F).
  • Carefully slice the English muffins in half. Place them on a large baking sheet. 
  • Toast for 2 top 3 minutes, or until lightly golden brown. Set aside. 

For the Hollandaise Sauce:

  • In the body of a blender of medium speed, combine the egg yolks and lemon juice. 
  • In a small saucepan, melt butter until just liquified! Pour butter into a glass spouted measuring cup. 
  • Add the hot water to the egg yolk/lemon juice mixture and pulse until combined.
  • With the blender speed on low, very slowly start to pour in the melted butter. It's very important to do this in a slow stream! (You'll want to have your blender lid ON, but the cap removed. You'll be pouring the butter through that hole, so that the sauce doesn't splash everywhere). 
  • Add in remaining ingredients and beat on high speed for 30 seconds, or until combined. 

For the Canadian Bacon:

  • Place a large skillet over medium-high heat. Once searing hot, reduce to medium, heat, then add Canadian bacon and cook until golden brown on each side, about 3 minutes per side. 

Garnish:

  • Wash and dry herbs. Finely chop and set aside. 

Assembly: 

  • Place English muffin halves on a large serving platter. 
  • Top each half with a two slices of Canadian bacon, a poached egg, a dollop of hollandaise sauce, and a sprinkle of fresh herbs, if using. Repeat for all muffins, and serve at once.

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