Easy Eggs Benedict Recipe

Hey, I’m John and today we’re making one of my favorite breakfast treats: eggs Benedict. Let’s get started.

Hollandaise Sauce

First off, grab a small pot; we’re going to melt ¼ cup of butter over medium heat. While that melts, let’s separate some eggs. I’m using the egg yolks for this delicious Hollandaise sauce; the whites you could freeze for later—they’ll be great for a meringue or a meringue buttercream.

Grab a whisk; we’re going to whisk this until it’s a nice pale-yellow color. You could use an electric mixer for this or get some exercise in—why not? This dish is such a treat for me, and it’s one I associate with going to a restaurant or being on vacation at a nice hotel, but you can make it at home and it’s really easy. This is the hardest part, I tell you.

Once thickened and pale yellow, add:

• 1 Tbsp fresh lemon juice
• ¼ tsp salt
• ⅛ tsp cayenne (or paprika)
• ⅛ tsp black pepper (white pepper works too)

Whisk those ingredients in. I love the color of this; my butter was on the stove a moment too long and it browned slightly, but I think that’s delicious. Drizzle the butter in while whisking until thickened—about a minute.

Hollandaise sauce is pretty old, but eggs Benedict is only from the late 1800s. It was invented at Delmonico’s, a fancy restaurant in New York. The story is that Mrs. Benedict was tired of the menu, so the chef created a new breakfast item for her—eggs Benedict.

This is a quick Hollandaise, not quite traditional but easier, faster, and delicious. If you’re not into raw egg yolks, you can pasteurize your eggs: place them in a hot-water bath for a set time to destroy any pathogens.

Poaching the Eggs

Set the sauce aside; now it’s time to poach our eggs. Today I’m using store-bought English muffins, but you can make your own—they’re so good.

Three things happen at once: poach the eggs, cook the bacon, and toast the muffins.

Poaching Tips

• Use fresh eggs; the white holds together better.
• Bring a big pot of water to a boil, then reduce to the gentlest simmer.
• Stir in ¼ tsp vinegar to help the eggs hold together—don’t use too much.
• Crack each egg into a small bowl, then gently tip it into the center.
• Cook 3–5 minutes, depending on desired yolk doneness.

Cooking the Bacon

Heat a pan over medium-high. I’m using Canadian bacon—traditional—but you could use regular bacon or smoked salmon. Cook about 2 minutes per side.

Toasting the English Muffins

Split the muffins with a fork to keep all those nooks and crannies, then toast until crispy.

Assembly

Keep a warm plate handy. Layer:

1. toasted English muffin half
2. 2 slices Canadian bacon
3. 1 poached egg
4. generous spoonful of Hollandaise
5. fresh chives for garnish

That sauce is so rich and velvety. Look at that yolk—perfect bite. Crispy, creamy, salty, gooey, amazing. I could eat ten of these and just keep going; they are so good.