Eggs Benedict is a classic of brunch time and possibly one of the greatest dishes ever made. Now you can bring all the delicious brunch vibes into your home with Easy Eggs Benedict! Make this dish to indulge in perfect poached eggs smothered in creamy, buttery homemade hollandaise sauce. Best of all, Easy Eggs Benedict is such a speedy recipe, you can serve up weekend brunch every day!
IngredientsFor the hollandaise sauce: • 10 tablespoons unsalted butter (if using salted butter, omit the added salt) • 3 egg yolks • 1 tablespoon lemon juice • 1/2 teaspoon salt • cayenne or tabasco, optional, to taste For the eggs: • 4 pieces Canadian bacon or 8 pieces bacon • 2 teaspoons white vinegar • 4 eggs • 2 English muffins • butter, to taste • 2 tablespoons parsley, chopped, for garnish
Melt the 10 tablespoons of the unsalted butter and set it aside.
To the container of a blender, add the 3 egg yolks, the 1 tablespoon of lemon juice, and the 1/2 teaspoon salt.
Blend on medium speed until the egg yolks lighten in color, about 20-30 seconds.
Turn the blender down to the lowest setting and slowly drizzle in the hot melted butter while continuing to blend. Try to get the butter to drizzle down the sides of the blender container to ensure it pours in slowly.
Add more salt or lemon juice, to taste, and add the cayenne.
Transfer the hollandaise sauce to a serving container and set it in a warm place on or near the stovetop while you prepare the eggs.
Heat a large skillet on medium-low heat.
Add the bacon to the skillet and slowly cook, turning occasionally, until the bacon is browned on both sides, about 10 minutes.
Remove the cooked bacon from the pan and place them on a plate lined with paper towels.
While the bacon cooks, fill a large saucepan about 2/3 of the way full with water.
Bring the water to a boil.
Once the water is boiling, add the vinegar and bring the water back up to boiling again. Reduce the heat until the water is barely simmering.
Working one egg at a time, crack 1 egg into a small bowl.
Stir the boiling water so it forms a gentle whirlpool or tornado.
Gently slip the raw egg into the barely simmering water.
Once the first egg begins to solidify, crack another egg into the small bowl and gently slip it into the simmering, spinning water.
Do the same with the remaining eggs until you have all four eggs cooking.
Turn off the heat, put a lid on the pan, and let it sit for 4 minutes. Make sure the eggs are still moving in the water, giving it a stir if necessary.
When it comes time to remove the eggs, starting with the first egg you put into the water, gently lift them out one at a time with a slotted spoon and place gently on a plate lined with paper towels. It may take more or less time for the eggs depending on the size of the eggs, the size of the pan, how much water is in the pan, how many eggs you are cooking, and how runny or cooked you prefer the eggs.
While all of the eggs are in the poaching water, slice the English muffins so that you have 4 muffin halves.
Toast the muffin halves to your desired level of toastiness.
After toasting, butter the cut sides of the English muffins to taste.
Top each muffin half with two slices of regular bacon or 1 slice of Canadian bacon.
Place a poached egg on top of the bacon, then pour hollandaise sauce on top.
Garnish with a sprinkle of parsley and serve.