Homemade Eggs Benedict

Two small plates each holding one portion of Eggs Benedict

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To me, there’s nothing more rustically elegant - or delicious - for breakfast than Eggs Benedict. Toasted English muffins topped with slices of sweet Canadian bacon and delicate poached eggs, then slathered with buttery, lemony Hollandaise sauce. Poaching the eggs ahead of time and making the hollandaise sauce in a blender (then reheating shortly before serving) simplify the prep work significantly on these impressive eggs.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: Eggs Benedict

Servings: to 6 servings

Calories: 657kcal

Author: Lee Clayton Roper

Ingredients

1 1/2 cups Hollandaise Sauce or make my Blender Hollandaise Sauce
3 English muffins homemade or store bought, split in half
2 tablespoons butter softened
6 large eggs
6 slices Canadian bacon
Chopped parsley chives or dill, for garnish

Instructions

Prepare Hollandaise Sauce. Set aside.
Toast muffins, spread with softened butter. Set aside.
Poach eggs to desired doneness
While eggs are cooking, place a large skillet over medium heat. When hot, fry bacon until lightly browned on both sides (around 1 to 2 minutes per side). Don’t overcook or it will dry out.
If hollandaise sauce needs reheating: place in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
To assemble: place toasted English muffin halves on individual plates or a serving platter (ask guests if they would like one or two). Top each with a slice of Canadian bacon, then a poached egg. Spoon sauce over the top. Sprinkle with chopped parsley, chives or dill. Serve immediately.

Notes

Make ahead: Prepare the poached eggs and Hollandaise sauce. Place poached eggs in a covered container of water and refrigerate. Place the sauce in a separate container, cover and refrigerate. Since the muffins toast up quickly and the bacon heats in 2 minutes, there’s no need to make these components ahead. To reheat poached eggs, gently drop into very hot/simmering water for 1 minute. Follow directions in recipe for reheating sauce.

Nutrition