Eggs Benedict
Eggs Benedict is the ultimate brunch dish, featuring a buttery toasted English muffin, crispy back bacon, a soft poached egg, and rich, velvety hollandaise sauce. This classic recipe has stood the test of time for good reason—it's indulgent, satisfying, and absolutely delicious!
Servings: 4
Calories: 691kcal
Ingredients
For the Poached Eggs:
- 8 large eggs
- 1 tablespoon white vinegar
- For the Eggs Benedict:
- 8 slices back bacon Canadian bacon
- 4 English muffins halved
- ¼ cup butter softened
- 1 cup hollandaise sauce
- 1 tablespoon chives finely chopped (for garnish)
Instructions
Poach the Eggs:
- Bring a pot of water to a boil. Add the vinegar, then reduce the heat to a gentle simmer.
- Crack an egg into a small ramekin, then gently drop it into the water. Repeat with three more eggs.
- Turn off the heat, cover the pot, and let the eggs cook in the hot water for about 4 minutes, or until the whites are set and the yolks are still runny.*
- Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate. Repeat with the remaining eggs.
Prepare the Eggs Benedict:
- Heat a skillet over medium-high heat. Add the slices of back bacon and cook for 1-2 minutes per side until browned. Set aside.
- Set your oven to broil. Spread butter on each English muffin half and place them cut side up on a baking sheet.
- Broil for 1-3 minutes, or until golden brown.
- To assemble, place a slice of back bacon on each toasted muffin half. Carefully place a poached egg on top, then spoon hollandaise sauce over the egg. Garnish with chives.
Notes
Poached Egg Doneness:
4 minutes for soft poach
5+ minutes for a firmer yolk
Storing Toasted English Muffins: Store them in their original bag or container to soften; re-toast before serving if needed.
Storing Poached Eggs: Store in an airtight container filled with cold water in the fridge for up to 5 days. Reheat in simmering water for about 1 minute before serving.