35 min.
Medium
Medium
Eggs Benedict is a classic brunch dish made with toasted English muffins, Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. It’s known for its smooth, buttery texture balanced with a slight tang from the lemon.
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English muffins
2 English muffins (split in half)
Egg
4 eggs
Canadian bacon
4 slices Canadian bacon or ham
White vinegar
1 tablespoon white vinegar
Salt
to taste
Black pepper
Black pepper to taste
Egg yolk
3 egg yolks
Unsalted butter
(150 g) (5 oz) unsalted butter (melted)
35 min.
Melt the butter and keep it warm. Place egg yolks in a heatproof bowl over a double boiler, ensuring the bowl does not touch the water. Whisk constantly until slightly thickened, then slowly drizzle in the melted butter while whisking continuously. Add lemon juice, salt, and cayenne, and keep the sauce warm (not hot) to avoid curdling.
Bring water to a gentle simmer and add a splash of vinegar. Create a gentle whirlpool and crack the egg into the water. Cook for 2.5–3 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon, drain, and repeat with the remaining eggs.
Toast the English muffins until golden. Lightly sear the Canadian bacon in a skillet until warmed through.
Place the toasted muffin halves on a plate and add the warm bacon. Top each with a poached egg and spoon a generous amount of hollandaise sauce over the top. Finish with black pepper or chopped parsley if desired.
Use very fresh eggs for better poaching results and keep the hollandaise warm, not hot, to prevent splitting. If the sauce thickens too much, add a few drops of warm water. Serve immediately for the best texture and flavor.
Serving:
4
by Chef Marvin Piña
35 min.
Medium
Medium
Eggs Benedict is a classic brunch dish made with toasted English muffins, Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. It’s known for its smooth, buttery texture balanced with a slight tang from the lemon.
35 min.
Medium
Medium
Eggs Benedict is a classic brunch dish made with toasted English muffins, Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. It’s known for its smooth, buttery texture balanced with a slight tang from the lemon.
English muffins
2 English muffins (split in half)
Egg
4 eggs
Canadian bacon
4 slices Canadian bacon or ham
White vinegar
1 tablespoon white vinegar
Salt
to taste
Black pepper
Black pepper to taste
Egg yolk
3 egg yolks
Unsalted butter
(150 g) (5 oz) unsalted butter (melted)
35 min.
Melt the butter and keep it warm. Place egg yolks in a heatproof bowl over a double boiler, ensuring the bowl does not touch the water. Whisk constantly until slightly thickened, then slowly drizzle in the melted butter while whisking continuously. Add lemon juice, salt, and cayenne, and keep the sauce warm (not hot) to avoid curdling.
Bring water to a gentle simmer and add a splash of vinegar. Create a gentle whirlpool and crack the egg into the water. Cook for 2.5–3 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon, drain, and repeat with the remaining eggs.
Toast the English muffins until golden. Lightly sear the Canadian bacon in a skillet until warmed through.
Place the toasted muffin halves on a plate and add the warm bacon. Top each with a poached egg and spoon a generous amount of hollandaise sauce over the top. Finish with black pepper or chopped parsley if desired.
Use very fresh eggs for better poaching results and keep the hollandaise warm, not hot, to prevent splitting. If the sauce thickens too much, add a few drops of warm water. Serve immediately for the best texture and flavor.
Serving:
4
