Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president. – Wylie Dufresne
This dish is the epitome of breakfast luxury, with perfectly poached eggs nestled on a bed of crispy bacon or Canadian bacon, all crowned with velvety hollandaise sauce. Whether you’re whipping it up for a leisurely weekend breakfast or surprising your loved ones with a decadent brunch treat, Eggs Benedict is the way to go.
We’ll show you the secrets to achieving that flawless poach and mastering the art of hollandaise, so get your poaching cups and spatulas ready. Your mornings will never be the same!
- 4 egg yolks
- 3 ½ tablespoons lemon juice
- 1 pinch ground white pepper
- ⅛ teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter melted
- ¼ teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins split
- 2 tablespoons butter softened
How to Make Hollandaise:
- Fill the bottom of a double boiler part-way with water.
- Make sure the water does not touch the top of the pan. Bring the water to a gentle simmer.
- In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water.
- Add the melted butter to the egg yolk mixture, 1 or 2 tablespoons at a time while whisking the yolks constantly.
- If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.
- Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from the heat.
- Place a lid on the pan to keep the sauce warm.
How to Poach Eggs:
- Preheat the oven on broiler setting.
- Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add the vinegar.
- Carefully break the eggs into the simmering water, and allow to cook for 2 1/2 to 3 minutes.
- The yolks should still be soft in the center.
- Remove the eggs from the water with a slotted spoon and set on a warm plate
- While the eggs are poaching, brown the bacon in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread softened butter on the toasted muffins, and top each one with a slice of bacon followed by one poached egg.
- Place 2 muffins on each plate and drizzle with Hollandaise sauce.
- Sprinkle with chopped chives and serve immediately.