Eggs Benedict is the ultimate brunch indulgence. Perfectly poached eggs sit atop toasted English muffins and Canadian bacon, all crowned with rich, buttery hollandaise sauce.
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The key to success is timing - you want everything to come together hot and fresh. I recommend making the hollandaise first and keeping it warm, then poaching the eggs last.
Don't be intimidated by the hollandaise! While it has a reputation for being tricky, following a few simple rules makes it foolproof. The key is to add the butter slowly and keep the heat gentle.
This restaurant-quality dish is easier than you think and will impress everyone at your brunch table.
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For perfect poached eggs, use the freshest eggs possible - they hold their shape better.
If hollandaise breaks, add a tablespoon of hot water and blend again.
You can substitute ham, smoked salmon, or sautéed spinach for the Canadian bacon.
To keep hollandaise warm without breaking, place it in a thermos or over a bowl of warm (not hot) water.
Make-ahead tip: Poach eggs the night before, store in ice water in the fridge, and reheat in simmering water for 1 minute.
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