Mastering Eggs Benedict at home will elevate your brunch game to new heights! There is something magical that happens when you combine poached eggs, Canadian bacon, English muffins, and Hollandaise Sauce. So the next time you are hosting a brunch, add this delicious Eggs Benedict recipe to your menu.
In any brunch, Eggs Benedict is the most quintessential dish. One of my first jobs after culinary school was working at a country club. Every week I was responsible for prepping hundreds of Eggs Benedict for Sunday. So you could say I know a thing or two about this classic dish.
What you need to make this recipe
- Poached Eggs - Gently cooking eggs in simmering water
- Canadian bacon - Cured or uncured slice pork loin
- English muffins - Small, flat yeast-leavened bread that is traditionally used for Eggs Benedict. If you want to go gluten-free. try my English Muffin recipe.
- Vinegar - Adding vinegar to poaching water helps firm up the egg whites faster
- Salt & pepper - For flavor!
- Parsley - Garnish
Mastering Eggs Benedict At Home
3. Bring a medium saucepan of water to a boil and reduce to a simmer. Add ¼ cup of distilled white vinegar to the water. Crack eggs into individual small bowls or ramekins. Using a whisk, create a vortex in the water. Lower egg into the poaching liquid gently. Cook for 3-4 minutes for the perfect poached egg. With a slotted spoon, remove the poached egg and place it on top of Canadian bacon. Season with salt and pepper.
4. Top poached egg with Hollandaise Sauce and garnish with chopped parsley or chives.
- Toast English Muffins under the broiler. Sure, you can use a countertop toaster but you won't get the nice crispy golden brown muffins. Brush the muffins with melted butter and place under a broiler for 2 minutes.
- Use fresh eggs. I love to use pasture-raised eggs for the quality. Fresh egg whites are less liquidy. The yolks are so creamy!
- Add vinegar to poaching liquid. Vinegar makes the poaching liquid acidic, which helps coagulate the egg whites faster. Without vinegar, the whites would dissipate into the water.
- Top with Hollandaise immediately. For best results, don't let Hollandaise sit around for too long.
Frequently Asked Questions
How do I make poached eggs?
- Crack your egg into a small bowl or ramekin.
- Bring a pan of water and ¼ cup of vinegar to a simmer
- Using a whisk, create a vortex in the pan. Gently lay eggs into the water.
- Cook for 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.
Can you poach eggs ahead of time?
Absolutely! This is a great time-saver if you are prepping for a large brunch. Slightly under poach the eggs since we will be reheating them. Transfer to an ice bath and store in the refrigerator until ready to use. They will keep for 2-3 days. To reheat, bring a pot of water to a simmer. Drop-in pre-cooked poached eggs for 1 minute or until warmed through.
Can I make Hollandaise Sauce in advance?
Yes. I always advise making Hollandaise Sauce fresh but you can make it ahead of time. Try my homemade blender Hollandaise Sauce! Refrigerate until ready to use, and reheat in a microwave in 10-15 bursts. The sauce should be warm but not hot. If you heat the sauce too quickly, it will separate.
What pairs well with Eggs Benedict?
Picture yourself enjoying a Sunday brunch at a country club. You will see country potatoes, fruit, salads, bagel and lox, roasted vegetables, etc. In my opinion, a simple mixed green salad is the perfect complement to the richness of Eggs Benedict.
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Mastering Eggs Benedict At Home
- 4 English Muffins halved
- 4 tablespoons butter melted
- 8 eggs poached
- 8 slices of Canadian bacon
- 1 cup Hollandaise sauce
- ¼ cup white vinegar
- Paprika garnish
- Fresh parsley garnish, chopped
- Slice English Muffins in half and place on a half sheet pan. Brush with melted butter and toast under a broiler for 2 minutes or until golden brown.
- Place 8 slices of Canadian bacon in a skillet and heat 1 minute per side. Place on top of English Muffins.
- Crack eggs into individual small bowls or ramekins.
- In a medium saucepan, fill halfway up with water. Add in ¼ cup of white vinegar and bring to a simmer. Using a whisk, create a vortex with the poaching liquid. Gently dip eggs into the water. Only poach two eggs at a time.
- Poach eggs for 3-4 minutes. Using a slotted spoon remove eggs and place on top of bacon and season with salt and pepper.
- Top with Hollandaise sauce and garnish with paprika and parsley.