Eggs Benedict brunch classic (Printable Version)
Toasted muffins with crispy bacon, poached eggs, and hollandaise elevate any brunch occasion.
# Everything You’ll Need:
→ Eggs and Poaching Ingredients
01 -
8 large eggs
02 -
1 tablespoon white vinegar
→ Meat
03 -
8 slices Canadian bacon
→ Bread and Spreads
04 -
4 English muffins, halved
05 -
1/4 cup unsalted butter, softened
→ Sauce and Garnish
06 -
1 cup hollandaise sauce
07 -
1 tablespoon fresh chives, finely chopped
# Steps to Cook:
01 -
Bring a large pot of water to a gentle simmer and add white vinegar. Carefully crack each egg into the water, poaching for about 4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and drain.
02 -
Heat a skillet over medium heat and sauté Canadian bacon slices until browned and heated through, about 2 to 3 minutes per side.
03 -
Broil the English muffin halves spread with softened butter until golden brown and crisp, roughly 1 to 2 minutes per side. Watch carefully to avoid burning.
04 -
Place cooked Canadian bacon on each toasted muffin half. Top with a poached egg and generously drizzle with warm hollandaise sauce.
05 -
Sprinkle finely chopped chives over each portion before serving to add a fresh herbaceous note.
# Extra Suggestions:
01 -
Use fresh eggs for optimal poaching results and avoid overcrowding the pot to prevent egg whites from merging.