Eggs Benedict

When it comes to Sunday brunch classics, there is really nothing like an incredible plate of eggs benedict. It’s my personal absolute favorite brunch dish in the world! The combination of flavors and textures is just perfection. It may seem intimidating to make hollandaise sauce and poached eggs, but they are so much more simple than they seem. The key to making eggs benedict at home was having everything out and ready to go before cooking started. There was also a sequence which ensured that I had everything on the plate perfectly cooked and hot. After I got out and prepared all of my ingredients, I got a big pot of water on the stove to boil for the eggs, and then I reduced it to a simmer. That could sit while I got everything else ready.

The luscious hollandaise sauce all prepared for the eggs benedict!
I made the Hollandaise sauce for the eggs benedict first. In a large bowl I combined three egg yolks with a little water. I put the bowl over a small pot of simmering water and started whisking as vigorously as my arm would allow. It was a workout! The egg yolks started to expand and foam up gorgeously. My chef instructor in school described the egg yolks as being ready when they start to make little fingers up the bowl. Once the yolks were ready, I slowly poured in canola oil while I kept whisking to emulsify the sauce. Then I whisked in lots of lemon juice, a huge pinch of salt and sriracha. The heat of the Sriracha cut right through the richness of the sauce.
The most important part of eggs benedict is to have the yolks intact. Cracking them into individual bowls like this first helps make sure that happens!
The rest of the components of the eggs benedict came together in minutes. I put my two split english muffins in the toaster to get them hot and slightly crispy. While they toasted I quickly heated up my four slices of Canadian bacon in a skillet on the stove. Then I turned the heat to the lowest possible to just keep them warm. While all of that was happening, I added white vinegar and a pinch of salt to the big pot of simmering water. Then I quickly cracked 4 eggs into 4 individual little bowls. This helped ensure that the yolks didn’t break.
The perfectly poached eggs are everything in eggs benedict and much easier than they seem to make.
I gently tipped the eggs into the pot of water and gently swirled the water around with a spoon to create a little whirlpool. The eggs poached for 3 minutes to let the yolks set and the whites fully enrobe the yolk. Then I removed them with a slotted spoon to a plate lined with paper towel to blot them. Otherwise the eggs benedict would have been a little soggy. I also trimmed away any excess stringy bits of egg white to make them clean and pretty looking.

Once the eggs poached perfectly I assembled the eggs benedict quickly. It was time for one of my favorite moments of eating in the world. It was the moment when I cut into the poached egg and let the yolk run all over the place. I just love how it mingles with the hollandaise and absorbs into the english muffin. This eggs benedict was a total hit here and I was so happy I could make it in my pajamas rather than having to go out for it! Enjoy friends!

Classic Eggs Benedict
Classic Eggs Benedict
5 from 1 vote
Classic Eggs Benedict
Eggs Benedict
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Servings: 2
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE HOLLANDAISE SAUCE
  • 3 whole egg yolks
  • 1/8 cup water
  • 1 cup canola oil
  • 1/2 a lemon juiced
  • 1 dash Sriracha
  • 1/2 teaspoon kosher salt
FOR ASSEMBLING THE EGGS BENEDICT
  • 2 whole english muffins split
  • 4 slices canadian bacon
  • 4 whole eggs
  • 1/2 cup white vinegar
  • 1 pinch kosher salt
  • butter as needed for the english muffins
  • fresh parsley leaves as needed for garnish
Instructions
  1. Get a large pot of water on the stove and bring it to a boil for poaching the eggs. Then reduce it to a low simmer. While the poaching water heats up, prepare the hollandaise sauce. Fill a small pot about 1/4 of the way with water and bring it to a boil, then reduce it to a simmer.
  2. In a large, heat proof bowl combine the egg yolks and water. Place the bowl over the small pot of simmering water without letting the bottom touch the water and whisk the eggs and water together vigorously. The mixture should get foamy and expand a lot, it will take a couple of minutes. While still whisking, slowly pour in the canola oil to emulsify the sauce. Then whisk in the lemon juice, Sriracha and salt. Move the sauce off of the heat and set it aside.
  3. It's time to pull the rest of the eggs benedict together! Put the split english muffins in the toaster to get them hot and slightly crisp. While they toast, take a skillet and heat up the canadian bacon slices for about a minute on each side over medium high heat in the dry pan. Then turn the heat to the lowest setting to just keep them warm.
  4. While the english muffins and bacon finish heating up, crack the eggs carefully into individual little bowls. This ensures that the yolk stays intact. Add the white vinegar and salt to the big pot of simmering water that's been sitting and waiting. Gently pour each egg in and then carefully stir the water to create a little whirlpool. Let the eggs poach for about 3 minutes, until set. Then remove them to a plate lined with paper towel to blot them so that they don't make the eggs benedict soggy. Trim any excess stringy egg whites away.
  5. Plate two english muffin halves on each plate and lightly butter them, then top each half with a slice of canadian bacon while the eggs cook. Then when the eggs are done, gently put one on top of each slice of bacon. Top each half generously with the hollandaise sauce and then sprinkle the chopped parsley on top. Serve immediately and enjoy this brunch classic!

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2 thoughts on “Eggs Benedict”

  1. This is one of my favorite breakfasts!! I can’t wait to try the recipe. Never made it before…always ordered it while out!

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