Eggs Benedict

eggs Benedict with yolk running into sauce and lemon behind

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5 from 3 votes

Eggs Benedict is a classic brunch dish that's easier than you might think to enjoy at home!

Prep Time10

Cook Time10

Total Time20

Course: Brunch

Cuisine: American

Servings:

Calories: 660kcal

Author: Caroline

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Ingredients

2 English muffins
4 slices ham or Canadian bacon
1 teaspoon white vinegar
4 eggs

For the Hollandaise sauce

2 egg yolks
1 pinch cayenne pepper
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
4 tablespoon butter

Instructions

Set a pot of water to boil for the eggs.
Split the English muffins and toast them. Set aside, keeping warm if possible.
If using Canadian bacon, cook it in skillet or under broiler, or warm if using ham.
Make or warm your Hollandaise sauce. For easy blender sauce, put the yolks, cayenne, mustard and lemon juice in a blender container and blend until smooth. Melt the butter and pour into the yolk mixture with the blender running so that it combines smoothly. Set aside.
Lastly, poach the eggs. Add the vinegar to the boiling water, then carefully crack the eggs in to the simmering water. Cook for around 3-4 minutes until the whites are translucent but the yolks are still slightly soft. Remove with a slotted spoon.
Assemble the eggs Benedict - make stacks with half a muffin at the bottom, topped with bacon/ham, then a poached egg and topped with the Hollandaise sauce.

Notes

Note you may not need all of the sauce, but it's hard to make a smaller quantity. If you are serving more people, this may be enough sauce for 3-4 if you serve less.

I also sometimes serve a whole egg plus a white rather than two whole eggs on the Benedict if it's just us to save having leftover whites.

Nutrition

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