Eggs Benedict

Ingredients

• 2English muffins
• 4 slicesham (or Canadian bacon)
• 1 tsp (5 ml)white vinegar
• 4eggs
• 2egg yolks
• 1 pinchcayenne pepper
• 1/4 tsp (1.25 ml)Dijon mustard
• 1 tbsp (15 ml)lemon juice
• 4 tbsp (60 ml)butter

Instructions

1. 1

   Heat the water

   Bring a pot of water to the boil for poaching the eggs.

2. 2

   Toast the muffins

   Split the English muffins and toast them. Set them aside, keeping them warm if you can.

3. 3

   Warm the ham

   If using Canadian bacon, cook it in a frying pan or under the grill. If using ham, warm it instead.

4. 4

   Blend Hollandaise sauce

   Make or warm the Hollandaise sauce. For the blender version, blend the egg yolks, cayenne, mustard and lemon juice until smooth. Melt the butter, then pour it into the yolk mixture with the blender running so the sauce comes together smoothly. Set aside.

5. 5

   Poach the eggs

   Add the vinegar to the boiling water, then carefully crack the eggs into the simmering water. Cook for around 3–4 minutes, until the whites are set and the yolks are still slightly soft. Lift them out with a slotted spoon.

6. 6

   Build the stacks

   Place half an English muffin on each plate, then add the ham or bacon, a poached egg and Hollandaise sauce.

What is Eggs Benedict?

Eggs Benedict is an American brunch dish built from toasted English muffins, ham, poached eggs and Hollandaise sauce. Its appeal comes from combining crisp, savoury and silky textures in one generous stack.

This version keeps the classic combination and uses a blender to make the sauce quickly. Canadian bacon is an option in place of ham, as long as it is cooked before assembling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 30g protein, 28g carbs, 46g fat.

The English muffins provide most of the carbohydrates, while the butter and egg yolks account for much of the fat. The eggs and ham contribute protein. Pair a serving with vegetables or a fresh salad to add a lighter, savoury side.

Choosing the ingredients

Muffins: English muffins make sturdy bases, and toasting helps them hold up beneath the toppings.

Ham: Use the ham as supplied, warming it gently, or cook Canadian bacon in a frying pan or under the grill.

Eggs: The four whole eggs are poached for the stacks; the separate yolks enrich the Hollandaise.

Blending the Hollandaise

Yolk base: Blend the egg yolks with cayenne, Dijon mustard and lemon juice until smooth before adding the butter.

Butter: Melt it and pour it in gradually with the blender running. This helps the mixture combine into a smooth sauce; have it ready before poaching so the finished eggs can be served promptly.

Getting the poached eggs right

Water: Add the vinegar to the water, then lower the heat to maintain a simmer before cracking in the eggs.

Doneness: Allow around 3–4 minutes, looking for set whites and yolks that remain slightly soft. Lift each egg carefully with a slotted spoon.

Keeping the components warm

Muffins: Toast them first and keep them warm if possible while you prepare the other components.

Order: Cook or warm the ham, make the sauce and poach the eggs so assembly is the final task. The dish is best served as soon as the eggs are lifted from the water.

Serving Eggs Benedict

Stack each muffin half with ham, a poached egg and Hollandaise. Serve straight away while the muffin is warm and the yolk and sauce are still soft.

A fresh green salad or cooked vegetables can sit alongside the stacks for contrast, without competing with the rich sauce.

Recipe notes & tips

• Toast the muffins while you prepare the sauce to keep the cooking within the 20-minute total.
• Keep the water at a gentle simmer rather than a vigorous boil when poaching.
• Have a slotted spoon ready before adding the eggs.
• Pour the melted butter into the running blender in a steady stream for a smooth sauce.
• Assemble the stacks just before serving so the muffins do not sit under the sauce for long.

Variations

• Canadian bacon: Cook it in a frying pan or under the grill before stacking.
• Ham: Use the listed ham and warm it gently before assembling.
• More cayenne: Add a little more cayenne to the sauce for extra heat.
• Sauce timing: Make the Hollandaise ahead of poaching, then warm it gently if needed.
• Open muffins: Serve the two muffin halves separately, each with its own ham and egg topping.

Common mistakes to avoid

• Boiling the water hard: The eggs can break apart; lower the heat to a steady simmer before adding them.
• Overcooking the eggs: The yolks will lose their soft centre; start checking at around 3 minutes.
• Adding butter too quickly: The sauce may not blend smoothly; pour it in with the blender running.
• Skipping the muffin toast: Untoasted muffins can soften quickly under the toppings; toast them before building the stacks.
• Letting the stacks wait: The muffins can become soggy; assemble just before serving.

How to store

Eggs Benedict is best eaten freshly assembled. Refrigerate leftover components promptly in separate covered containers and use within 1 day; reheat the ham and sauce gently, and poach fresh eggs for the best texture.

Frequently asked questions