Classic Eggs Benedict

• 4 English muffins, split
• 4 eggs
• 8 oz Canadian bacon or ham, sliced
• 2 tbsp unsalted butter
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1 cup unsalted butter, melted

Steps

1. 1 Toast the English muffins until golden brown.
2. 2 Poach the eggs in simmering water until whites are set but yolks are still runny.
3. 3 Pan-fry the Canadian bacon until heated through.
4. 4 Prepare hollandaise sauce by whisking lemon juice, Dijon mustard, and cayenne in a heatproof bowl over simmering water. Gradually whisk in melted butter until thickened.
5. 5 Assemble by placing a slice of Canadian bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.
6. 6 Serve immediately for the best experience.

Nutrition

Tips

• For perfect poached eggs, use fresh eggs and a touch of vinegar in the water.
• Make the hollandaise sauce ahead and gently reheat it before serving.
• Swap Canadian bacon for smoked salmon for Eggs Florentine.
• Ensure eggs are cooked to an internal temperature of 160°F for safety.

Storage

Store leftovers in the fridge for up to 2 days. Reheat gently in the oven to preserve texture.

Serving Suggestions

• Pair with crispy bacon for extra flavor.
• Serve with a side of fresh fruit salad.
• Add roasted potatoes for a hearty meal.
• A sprinkle of chives over the hollandaise adds a fresh touch.

FAQ