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Traditional Eggs Benedict Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

This Traditional Eggs Benedict recipe features perfectly toasted English muffins topped with crispy Canadian bacon, poached eggs, and rich, creamy hollandaise sauce. Garnished with paprika and fresh herbs, this classic brunch dish is both elegant and satisfying, taking about 50 minutes to prepare and serving four people.

Ingredients

For the Hollandaise Sauce

  • 1 recipe Blender Hollandaise Sauce (OR)
  • 1 recipe Healthy Hollandaise Sauce

For the Main Dish

  • 2 English muffins, halved
  • 1 tablespoon butter, softened
  • 8 slices Canadian bacon (2 per muffin)
  • 4 large eggs
  • 2 tablespoons distilled white vinegar
  • Paprika, for garnish
  • Freshly cracked pepper, for garnish
  • Chives and/or fresh dill, for garnish

Instructions

  1. Toast English Muffins: Preheat the oven to 375°F (190°C). Spread the softened butter on the cut sides of the English muffin halves. Place them on a baking sheet and bake for 10-12 minutes until golden and crispy around the edges.
  2. Crisp Canadian Bacon: While the muffins toast, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the Canadian bacon slices and cook each side for 1-2 minutes until lightly browned and edges are crispy. Remove and keep warm by covering with foil or a plate.
  3. Prepare Poaching Water: Fill a large Dutch oven or deep skillet with 3-4 inches of water and bring to a boil over high heat. Once boiling, reduce heat so the water simmers gently with only a few small bubbles rising. Stir in 2 tablespoons of distilled white vinegar to help the eggs coagulate during poaching.
  4. Poach Eggs: Crack each egg into a small bowl or cup. Carefully slide the eggs into the simmering water one at a time. Poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Use a slotted spoon to carefully remove the eggs and drain on a paper towel.
  5. Prepare Hollandaise Sauce: While eggs poach, prepare the Blender Hollandaise Sauce according to the referenced recipe, or prepare the Healthy Hollandaise Sauce alternative if preferred. Keep warm until ready to serve.
  6. Assemble Eggs Benedict: Place the toasted English muffin halves on plates. Top each with two slices of crispy Canadian bacon. Carefully place a poached egg on top of the bacon. Spoon warm hollandaise sauce generously over the eggs.
  7. Garnish and Serve: Sprinkle with paprika and freshly cracked black pepper. Garnish with chopped chives and/or fresh dill for a fresh, flavorful finish. Serve immediately while warm.

Notes

  • Use fresh eggs for best poaching results.
  • The vinegar in the poaching water helps egg whites coagulate but should be used sparingly to avoid flavor alteration.
  • Keep the hollandaise sauce warm but not hot to prevent it from curdling.
  • If desired, substitute Canadian bacon with smoked ham or prosciutto.
  • For a healthier option, use the Healthy Hollandaise Sauce version.
  • Serve immediately for the best texture and taste.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/traditional-eggs-benedict-recipe/