Eggs Benedict (Poached Eggs with Hollandaise on English Muffin)
Create the perfect Eggs Benedict at home with this chef-level recipe — poached eggs, toasted muffins, Canadian bacon, and rich Hollandaise sauce. A luxurious brunch classic.
Ingredients (Serves 2)
English Muffins – 2, split in half
Eggs – 4, fresh
Canadian Bacon or Ham – 4 slices
Hollandaise Sauce – 200 ml (see recipe above)
White Vinegar – 1 tablespoon (for poaching)
Salt – to taste
Chives or Parsley – for garnish (optional)
Butter – for toasting muffins
Instructions
Toast the split English muffins with a touch of butter until golden brown. Set aside and keep warm.
In a skillet or frying pan, heat and lightly sear the Canadian bacon or ham slices until warm and lightly browned.
Bring a shallow pot of water to a gentle simmer. Add a tablespoon of white vinegar — this helps the egg whites set more neatly.
Crack each egg into a small ramekin or cup. Swirl the water to create a gentle vortex and slide in the eggs one at a time. Poach each egg for 3 to 4 minutes until the whites are just set and the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towel.
To assemble, place one muffin half on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon warm Hollandaise sauce generously over the top.
Garnish with chopped chives or parsley if desired. Serve immediately.
Cooking Tips
Use ultra-fresh eggs for best poaching shape. Keep the Hollandaise sauce warm but not hot, and make it right before serving. For a modern twist, you can substitute smoked salmon or sautéed spinach for the ham.
Nutrition Facts (Per Serving)
Calories: 580
Fat: 42g
Carbohydrates: 24g
Protein: 26g
Cholesterol: 420mg
Sodium: 790mg
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