One of my favourite things to have for breakfast is Eggs Benedict and is usually my first pick when going out for breakfast or brunch. Now you can make a gourmet breakfast for your family or guests with this delicious recipe for Classic Eggs Benedict.
The key to great Classic Eggs Benedict is making smooth and creamy Hollandaise sauce. I found using a blender to make Hollandaise sauce was the easiest method. Having all your ingredients measured and ready to go before you start will make for stress-free preparation. This includes having the water simmering for the poached eggs, skillet for cooking the back bacon. Eggs cracked and ready to be poached in small bowls. Toasting the english muffins under the oven broiler was more efficient than using a toaster.
I start off by making the Hollandaise sauce. Keep it warm in the oven (warmer temperature setting) or thermal container while I poach the eggs. Make sure it doesn’t cook or your sauce will turn into something that looks like bad scrambled eggs. Been there done that!
Classic Eggs Benedict
- 4 egg yolks
- 1/2 cup butter I used salted butter
- 2 tbsp lemon juice fresh squeezed
- pinch salt
- pinch pepper
- 8 slices Canadian back bacon
- 4 English muffins toasted
- 8 eggs for poaching
- 1 tbsp white vinegar
- paprika or chives optional for garnish
- To Prepare Hollandaise Sauce
- Place egg yolks and lemon juice in blender, pulse on/off until blended.
- In small saucepan, heat butter until hot, but not boiling!
- With blender running gradually pour hot butter into egg yolks.
- Blend about 3 minutes or until thick and creamy.
- Keep warm (a thermal container works great for this)
- In skillet brown back bacon over medium heat, keep warm.
- Split English muffins, toast, keep warm.
- Fill 10 inch skillet half full with water (at least 3 inches deep). Bring to boil, then reduce heat and keep to simmer.
- Stir in 1 tablespoon of vinegar. This helps the eggs keeps their shape.
- Break one egg into small bowl, then slide egg into water, holding bowl close to water as you slide egg out. Repeat with remaining eggs. (best done in 2 batches so as to not over crowd the eggs).
- Simmer, uncovered for 3 to 5 minutes just until egg are soft-cooked.
- Remove with slotted spoon.
- Place 2 halves of English muffin on each plate.
- Top with cooked Canadian back bacon.
- Place poached egg on top of back bacon.
- Sprinkle each egg with very small amount of salt.
- Top with Hollandaise sauce.
- Sprinkle with small amount fresh ground pepper.
- Garnish with finely chopped chives or paprika if desired.