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Eggs Benedict with Canadian Bacon and Hollandaise Sauce Recipe

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4.1 from 11 reviews

Classic Eggs Benedict features toasted English muffins topped with savory Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. This elegant breakfast dish combines a variety of textures and flavors, making it a timeless brunch favorite perfect for special occasions or a leisurely weekend meal.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Eggs Benedict

  • 4 slices Canadian bacon
  • 2 English muffins, split
  • 4 eggs
  • 1 – 2 teaspoons salt
  • 1 tablespoon vinegar of choice
  • optional garnish: fresh dill or parsley

Hollandaise Sauce

  • Use your preferred Hollandaise sauce recipe or pre-made Hollandaise sauce

Instructions

  1. Brown the Canadian Bacon: Heat a skillet over medium heat and cook the Canadian bacon slices until golden brown on both sides, about 2-3 minutes per side. Remove from skillet and set aside to keep warm.
  2. Toast the English Muffins: Split the English muffins in half and toast them until they are golden and crisp. This will provide a sturdy base for the toppings.
  3. Prepare the Hollandaise Sauce: Prepare your Hollandaise sauce according to your favorite recipe, ensuring it is warm and ready for serving. Keep it warm until plating.
  4. Poach the Eggs: Fill a shallow saucepan with about 1 1/2 inches of water and bring it to a low boil. Add salt and vinegar to the water to help the eggs coagulate. Crack each egg into a separate small bowl. Reduce the heat so the water is barely simmering, then gently slide the eggs one at a time into the water. Cook for 2-3 minutes for soft yolks or 3-4 minutes for firmer yolks. Remove the eggs carefully using a slotted spoon and drain on paper towels.
  5. Assemble the Eggs Benedict: On each toasted English muffin half, place two slices of Canadian bacon. Top each with a poached egg, then generously drizzle warm hollandaise sauce over the top. Garnish with freshly chopped dill or parsley if desired. Serve immediately for best results.

Notes

  • Use fresh eggs for the best poaching results; fresher eggs hold their shape better in water.
  • The vinegar in the poaching water helps the egg whites to coagulate, but don’t worry, it won’t affect the flavor significantly.
  • To keep Hollandaise sauce warm without curdling, use a double boiler or keep it over very low heat and stir occasionally.
  • For firmer yolks, increase poaching time by about a minute.
  • Leftover toasted English muffins can be gently warmed in the oven for a few minutes prior to serving.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/eggs-benedict-with-canadian-bacon-and-hollandaise-sauce-recipe/