Classic Eggs Benedict

A white plate filled with two Eggs Benedict with toasted English muffins, Canadian bacon, poached eggs, Hollandaise sauce, and garnished with paprika and snipped chives.

Course: Breakfast / Brunch

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 25

Servings: people

Calories: 512kcal

Author: Kris Longwell

Classic Eggs Benedict is the iconic brunch dish that is absolutely a taste sensation with every bite. Using the Easy Hollandaise Sauce recipe and creating a fluffy, could-like poached eggs via the vortex method, you will not believe how easy it is to produce restaurant-quality Eggs Benedict for you and your loved ones in your own kitchen. In no time at all!

Print Recipe

Equipment

1 Blender for the Hollandaise sauce
1 Large pot to prepare the poached eggs

Ingredients

1 cup Easy Hollandaise Sauce
8 large eggs
Distilled white vinegar
2 tablespoon unsalted butter
16 slices Canadian bacon or ham medallions
4 English muffins split in half and toasted
2 tablespoon chives finely chopped
1 tablespoon smoked paprika for garnish

Instructions

Do Ahead

Make the Easy Blender Hollandaise Sauce. Meanwhile, bring a large pot of water to a strong simmer.
1 cup Easy Hollandaise Sauce

Prepare the Poached Eggs - Vortex Method.

Once water is simmering or boiling, and working in batches of two eggs at a time, crack each egg into a small vessel, just large enough to hold it. Add a small spoonful of the vinegar on top of each egg.
8 large eggs, Distilled white vinegar
Lower the handle of a large spoon into the boiling water and begin to vigorously stir the water in one direction to create a swirling vortex. Quickly, but carefully, lower the eggs into the swirling water and then immediately turn off the heat. Allow the eggs to sit in the water for EXACTLY three minutes.
Use a slotted spoon to carefully remove the cooked eggs from the water. Place the eggs into a bowl of warmed water and repeat this process with the remaining eggs, being sure to return the water to a boil before proceeding with each set of eggs.

Prepare the Remaining Ingredients and Assemble

If necessary, warm the sauce in the microwave on high for about 30 seconds just before serving.
Heat a large skillet over medium-high heat and add the butter. Add the Canadian bacon and quickly cook until lightly browned on each side, about 2 minutes per side (don't overcook!). Set aside. Toast the English muffins.
2 tablespoon unsalted butter, 16 slices Canadian bacon, 4 English muffins
On a plate, place the two halved and toasted English muffins. Using a slotted spoon, carefully place one poached egg on each muffin. Pour the Hollandaise sauce over each egg (about 1 to 2 tablespoons each). Repeat with the remaining 3 plates.
Top with snipped chives and a small sprinkle of paprika, if desired. Serve at once!
2 tablespoon chives, 1 tablespoon smoked paprika

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If the Hollandaise sauce is too thick, add drops of warm water until the desired consistency is reached.

3 minutes in the hot water will give you poached eggs with a runny yolk. If you want the yolks to be less runny, allow them to stay in the water for 4 to 5 minutes.

Nutrition