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Eggs Benedict with poached eggs, Canadian bacon, and hollandaise on English muffins

Classic Eggs Benedict

Toasted English muffins, Canadian bacon, soft poached eggs, and quick blender hollandaise for a classic brunch plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 580
Ingredients Method

Ingredients
  

  • 4 English muffins split
  • 8 slices Canadian bacon
  • 8 large eggs
  • 1 tablespoon white vinegar for poaching water
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter melted and hot
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped chives optional

Method
 

  1. Bring a wide saucepan of water to a gentle simmer. Stir in the vinegar. Crack each egg into a small cup, then slide it into the water. Poach in batches for 3 to 4 minutes for set whites and soft yolks. Lift out with a slotted spoon and drain on a clean towel.
  2. Toast the English muffin halves. Warm the Canadian bacon in a skillet over medium heat for about 1 minute per side, until hot.
  3. For the hollandaise, blend the egg yolks and lemon juice until slightly thickened. With the blender running, slowly drizzle in the hot melted butter until the sauce is smooth and creamy. Blend in cayenne and salt. If too thick, blend in warm water 1 teaspoon at a time.
  4. Set one slice of Canadian bacon on each muffin half, top with a poached egg, and spoon hollandaise over it. Finish with chives and serve immediately. Keep the sauce warm, not boiling.