Name: Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 eggs; Hollandaise Sauce (see linked recipe above); 4 slices canadian bacon; 2-4 English muffins; 4 tablespoons butter; chives or parsley (chopped (optional garnish))

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Eggs Benedict is a favorite that combines simple ingredients and a decadent sauce to create a divine dish.

An english muffin, Canadian bacon and a poached egg are the components of Eggs Benedict but the Hollandaise is the piece of this recipe that puts it over the top! A silky, lemony sauce that pulls it all together. Eggs Benedict can be intimidating, there are lots of moving parts. From making Hollandaise sauce with success, to poaching the perfect egg, we are going to walk you through getting it right and making it with confidence. The perfect poached egg has a tender white with the yolk, a golden liquid that oozes out when you break into it. This recipe is perfect for a weekend brunch but our quick Hollandaise means you could make it on a weekday as well.

Eggs Benedict Ingredients:

4 eggs
Hollandaise Sauce
4 slices of Canadian bacon
2-4 English muffins
4 tablespoons butter
1 tablespoon chives or parsley, chopped (optional garnish)

How to make Eggs Benedict:

Make the Hollandaise Sauce.
Poach the eggs (see directions below).
Toast the English muffins. Warm up the Canadian bacon in a hot pan.
Assemble the eggs Benedict: on a plate add the toasted and buttered English muffin, the warmed Canadian bacon and place the poached egg on top.
Drizzle with warm Hollandaise Sauce. Garnish with diced parsley or chives (optional). Serve warm and enjoy.

Poaching Eggs 101:

In a wide nonstick pan, bring about 3 inches of water to a simmer. The water should register between 180-190 degrees on an instant read thermometer.
Add 1/2 teaspoon white vinegar to the water.
Crack your eggs into small bowls or ramekins. This will help your eggs keep their shape in the water.
Carefully slip your eggs into the simmering water.
Cover the pan.
Cook the eggs for 4 to 6 minutes. Cook longer if you want a firm yolk and 4 minutes for a liquid yolk.
Using a slotted spoon gently lift your eggs out of the water and place on a paper towel lined plate to drain.
Serve them warm.

How to tell if your eggs are fresh:

For this recipe, it is best to start with fresh eggs. When eggs are fresh, the whites remain tighter around the egg yolk. To tell if your egg is fresh, drop it into a glass of water. If it drops to the bottom and rests on it’s side, it is fresh. If it stands up vertically with one end floating upward, the egg is not as fresh.

Eggs Benedict

Toasted English muffins, Canadian bacon, perfectly poached eggs all topped with the most creamy Hollandaise Sauce for the best Eggs Benny you've ever had!

Course Breakfast

Cuisine American

Keyword Eggs

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Kami | NoBiggie.net

Ingredients

4 eggs
Hollandaise Sauce see linked recipe above
4 slices canadian bacon
2-4 English muffins
4 tablespoons butter
chives or parsley chopped (optional garnish)

Instructions

Make the Hollandaise Sauce (follow the link for the full recipe).
In a wide nonstick pan, bring about 3 inches of water to a simmer. The water should register between 180-190 degrees on an instant read thermometer.
Add 1/2 teaspoon white vinegar to the water.
Crack your eggs into small bowls or ramekins, to have them ready to go.
Carefully slip your eggs into the simmering water.
Cover the pan and cook the eggs for 4 to 6 minutes (cook longer for firm yolks).
Using a slotted spoon, gently lift your eggs out of the water and place on a paper towel lined plate to drain.
Toast the english muffins.
Warm up the canadian bacon in a hot pan.
Assemble the eggs Benedict: on a plate add the toasted and buttered English muffin, the warmed Canadian bacon and place the poached egg on top.
Drizzle with warm Hollandaise Sauce.
Garnish with chopped parsley or chives (optional). Serve warm and enjoy.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Try the strainer trick:

No matter how fresh your eggs are, there will always be extra liquid egg whites. It’s this excess liquid egg whites that make the poached egg have the wispy egg whites all around as you poach.
To remove the excess liquid egg whites, carefully add your uncooked egg into a small metal strainer and swirl the egg around in the strainer. This will allow the excess egg white to drip out through the strainer, leaving only the egg white that remains tight around the egg yolk. The egg that remains in the strainer will be a nice tight egg. The metal strainer is also a great tool to lower the uncooked egg into the water.

Poaching Eggs in the Microwave:

If you only need to poach one to two eggs, it’s nice to know you can quickly poach eggs in the microwave. Here’s how to do it:

Add one egg to a small glass microwave safe ramekin or coffee mug.
Top your egg with 1/2 cup cold water. Cold water is key, if the water starts out too hot the egg yolk can explode from too much heat.
Microwave for 1 minute. Out of the microwave the egg whites will be set and the egg yolk should be a golden liquid. With a spoon gently remove the poached egg from the hot water.