While there are several components to a great Eggs Benedict recipe, each element is really quite simple to achieve. We love how impressive this dish is to serve, and by following our step-by-step plan you can master it! The bright and silky Hollandaise sauce is so good you’ll want to make it often for topping a variety of foods. It’s time to make an inspired brunch at home — give our Eggs Benedict a try!
2 English muffins, toasted and buttered
8 slices Canadian bacon
1 avocado, sliced
4 eggs, poached garnish with chives
2 egg yolks
1 tbsp fresh lemon juice
4 tbsp butter, melted pinch of cayenne salt & pepper, to taste
Prep the components:
- Cook the bacon. In a skillet, warm the bacon on both sides until golden brown.
- Slice the avocado into slices. Mince the chives.
Prep the Hollandaise ingredients:
- Separate the egg yolks and add the lemon juice to the egg yolks. Melt the butter in a separate dish. Prepare a double boiler or set-up a metal or heat-safe glass bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down to a simmer.
Prepare to make the poached eggs:
- Bring 2-inches of water to a low boil in a large skillet. Prepare the 4 eggs to poach by carefully cracking each egg into individual small bowls.
- Once you have the water simmering in the double boiler, and when the eggs and all the toppings are set – it’s go time! Prepare the Hollandaise first, then poach the eggs.
Prepare the Hollandaise sauce:
- Begin the Hollandaise sauce by whisking the eggs and lemon juice until the volume doubles in size. Place in the top of the double boiler, while continuing to vigorously whisk. Drizzle the melted butter in slowly while whisking. Continue to whisk until the sauce thickens and easily coats the back of a spoon. Stir in the pinch of cayenne, and salt to taste. If needed, add a teaspoon of water to thin the sauce.
Poach the eggs:
- Poach the eggs by carefully lowering each bowl into the water. Simmer the eggs for about 4-5 minutes, then carefully remove with a large slotted spoon. If the muffins aren’t ready for the eggs, you may place them on a plate, then transfer to the loaded English muffin afterwards. A large slotted spoon makes removing the poached eggs easy! TIP: When poaching several eggs at once, start at 12 o’clock and add each egg in a clockwise circle so you know which egg to remove from the pot first, second, and so on.
Assemble the Eggs Benedict:
- While the eggs poach, toast the English muffins and butter them. Layer the toasted muffins with the cooked bacon and sliced avocado. Carefully place the poached egg on top and then drizzle with the Hollandaise sauce. Garnish with chives and serve immediately!