This easy eggs Benedict recipe is simple enough for daily breakfast and makes a great brunch dish. Each egg is topped with homemade hollandaise and can be made a variety of ways.
Open up each English muffin to make two halves. Spread lightly with butter and place face up on a sheet pan. Place Canadian bacon slices on the sheet pan, also, if you wish to cook both at the same time. Broil for 3-4 minutes or until the English muffins are toasted and golden brown and the meat is sizzling. Remove from oven.
Stack Canadian bacon slices on the toasted English muffins.
Meanwhile, prepare the hollandaise sauce and poached eggs.
In the bowl of a food processor or blender, combine the egg yolks, lemon juice, cayenne pepper and/or hot sauce, and salt/pepper to taste (a pinch each).
With the mixer running, drizzle ½ cup of melted butter into the egg yolk mixture until it emulsifies, forming a thick pale yellow hollandaise sauce.
To poach the eggs, bring a 4-quart pot of water to a rapid boil. Add 1 tablespoon of white vinegar.
Crack each egg into a small ramekin or bowl.
When the water begins to boil, turn off the heat or turn it down to low. Use a spoon to stir the water in a swirl to form a “tornado.” When the water is swirling steadily, drop one egg into the center of the “tornado.” Set the timer for 3 ½ minutes. When the timer goes off, lift the egg from the water with a slotted spoon. Blot excess water with a paper towel and place a poached egg on top of the English muffin and Canadian bacon stack.
Drizzle the hollandaise sauce over the assembled Eggs Benedict. Garnish with a sprinkle of paprika and/or freshly chopped herbs.
Notes
NotesAny type of English muffin can be used: sourdough, lite, whole grain, original, etc.Hollandaise sauce can be prepared in advance but should be re-blended before serving to ensure it is properly blended. I find it easiest to make it just before serving.The vinegar in the boiling water helps to keep the egg whites intact. Without the vinegar, the egg whites tend to separate more when you are trying to poach the egg.The “tornado” technique really makes a pretty little, compact poached egg. However, if you wish to speed things along, you can drop up to three eggs into the water at the same time. The egg whites will spread out more (you can use a spoon to try to swoop the egg whites around the yolks) but set the timer for 3 ½ minutes and you should have three nicely poached eggs regardless of their non-traditional shape.