Name: Eggs Benedict Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count English muffins; 4 count Large eggs; 8 slices Canadian bacon; 1 cup Unsalted butter; 4 count Egg yolks; 2 tablespoons Fresh lemon juice; 1 teaspoon Dijon mustard; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 2 tablespoons White vinegar; 2 tablespoons Fresh chives, chopped

A classic American breakfast or brunch dish, Eggs Benedict features two halves of an English muffin, each topped with Canadian bacon, a perfectly poached egg, and smothered in rich, creamy hollandaise sauce. It's an indulgent and satisfying meal. The exact origin of Eggs Benedict is debated, with popular theories attributing its creation to either Delmonico's Restaurant or the Waldorf Hotel in New York City in the late 19th century. One account credits a stockbroker named Lemuel Benedict, who, seeking a cure for a hangover in 1894, ordered 'buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise' at the Waldorf.

Instructions

1
Prepare Hollandaise Sauce: Melt butter slowly. In a heatproof bowl set over a saucepan of simmering water (not touching water), whisk egg yolks, lemon juice, Dijon mustard, salt, and pepper until light and foamy.
2
Slowly drizzle in the melted butter, whisking continuously, until the sauce thickens to a creamy consistency. Remove from heat, cover, and keep warm. If it gets too thick, whisk in a teaspoon of warm water.
3
Prepare Poaching Water: Fill a large pot with about 3-4 inches (8-10 cm) of water. Add white vinegar and bring to a gentle simmer (just a few bubbles, not a rolling boil).
4
Poach Eggs: Crack each of the 4 large eggs into separate small bowls or ramekins. Gently slide one egg at a time into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for firmer. Remove with a slotted spoon and drain on paper towels.
5
Prepare Muffins and Bacon: While eggs are poaching, toast the English muffin halves until golden brown. In a separate pan, lightly fry or warm the Canadian bacon slices until slightly crispy.
6
Assemble Eggs Benedict: Place two English muffin halves on each plate. Top each half with a slice of warm Canadian bacon.
7
Carefully place a poached egg on top of each bacon slice.
8
Generously spoon the warm hollandaise sauce over each poached egg.
9
Garnish with freshly chopped chives and a sprinkle of black pepper, if desired. Serve immediately.

Chef's Tips

•For perfect poached eggs, ensure the water is at a gentle simmer, not a boil. Adding a splash of vinegar helps the egg whites coagulate faster and hold their shape.
•When making hollandaise, keep the heat low and whisk constantly to prevent the egg yolks from scrambling. If the sauce breaks, you can sometimes rescue it by whisking in a teaspoon of very hot water or by starting with a new yolk and slowly incorporating the broken sauce.
•To time everything perfectly, prepare the hollandaise first and keep it warm. Then, toast the muffins and cook the bacon while poaching the eggs last, as they are best served immediately.
•If you don't have Canadian bacon, regular ham slices or even smoked salmon (for Eggs Royale) are excellent alternatives.