Classic
Eggs Benedict

Servings

4

Ready In:

30 minutes

Good For:

Breakfast

About this Recipe

Enjoy a weekend brunch at home with this Classic Eggs Benedict dish with a twist. 

Made with a toasted English muffin, that is topped with a savory slice of Canadian bacon, perfectly poached eggs, and then drizzled with a rich hollandaise sauce.  A perfect way to start any day of the week!

INGREDIENTS:

ROLLS
  • 8 slices Niman Ranch All-Natural Uncured Canadian Bacon
  • 4 English Muffins, split and toasted
  • 8 large Fresh Eggs
  • 1 1/2 Tablespoons White Vinegar
  • Fresh Chives, chopped (for garnish)

 

HOLLANDAISE SAUCE:
  • 3 large Egg Yolks
  • 1 Tablespoon Lemon Juice
  • 1/2 cup Unsalted Butter, melted
  • 1/4 teaspoon Cayenne Pepper
  • Salt and Pepper, to taste

Step 1

Preheat your oven to 350ºF (175ºC).

Step 2

In a non-stick pan over medium heat, lightly brown the Canadian bacon slices on both sides. Set aside.

Step 3

Fill a large pot with water and bring to a gentle simmer. Add vinegar.

Step 4

Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, keeping the water at a gentle simmer.

Step 5

Poach the eggs for about 3 minutes for a soft, runny yolk.

Step 6

While the eggs are poaching, prepare the hollandaise sauce.  In a heatproof bowl, whisk the egg yolks and lemon juice until well combined.

Step 7

Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water.

STEP 8

Continue whisking vigorously while slowly pouring in the melted butter. Whisk until the sauce thickens. Season with salt and pepper to taste.

STEP 9

Place the toasted English muffin havles on a baking sheet. Top each half with a slice of Canadian bacon, followed by a poached egg.

STEP 10

Spoon hollandaise sauce generously over the eggs.

STEP 11

Place the baking sheet in the oven and bake for 3-4 minutes, or until the hollandaise sauce is warm and slightly golden.

STEP 12

Remove from the oven, garnish with fresh chives, and serve immediately.

Classic-Eggs-Benedict-Recipe-Fairfax-Market-Marin-Grocery-Store-1

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