Eggs Benedict (Classic British Breakfast Recipe)

Poached eggs with bacon or ham on an English muffin, topped with hollandaise sauce.

Ingredients (Serves 2)

For the Hollandaise Sauce:

• 3 large egg yolks

• 100 g unsalted butter, melted

• 1 tsp lemon juice

• Salt and cayenne pepper, to taste

For the Eggs Benedict:

• 2 English muffins, split and toasted

• 4 slices Canadian bacon or back bacon

• 4 large eggs

• 1 tbsp white vinegar (for poaching eggs)

• Fresh chives or parsley, chopped (optional, for garnish)

Preparation

1. Prepare the Hollandaise Sauce:

   • Whisk egg yolks with lemon juice over a bain-marie (warm water) until thickened.

   • Gradually add melted butter while whisking continuously until smooth and creamy.

   • Season with salt and a pinch of cayenne pepper. Keep warm.

2. Cook the bacon:

   • Fry or grill Canadian bacon slices until lightly browned.

3. Poach the eggs:

   • Bring a pan of water to a gentle simmer and add vinegar.

   • Crack eggs individually into the water and poach 3–4 minutes until whites are set but yolks remain runny.

   • Remove with a slotted spoon and drain on paper towels.

4. Assemble the Eggs Benedict:

   • Place toasted English muffin halves on plates.

   • Top each with a slice of bacon and a poached egg.

   • Spoon warm Hollandaise sauce over the eggs.

   • Garnish with fresh chives or parsley if desired.

5. Serve:

   • Serve immediately while warm.

Serving Suggestions

• Serve with hash browns, roasted potatoes, or a light salad.

• Pairs well with fresh orange juice, coffee, or Champagne for brunch.

Cooking Tips

• Keep Hollandaise warm but not hot to prevent curdling.

• Use fresh eggs for perfect poached results.

• Toast muffins lightly to avoid sogginess from the sauce.