Classic Eggs Benedict
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Classic Eggs Benedict is a traditional American brunch or breakfast dish with a very fancy name, that is nowhere near as difficult to prepare as you might think. I have used some of my magical kitchen tools to create this decadent dish in the easiest way possible, because I don’t like standing around waiting for my breakfast to get done…..
A toasted English muffin, topped with Canadian bacon, poached eggs, and a rich and creamy Easy Blender Hollandaise Sauce combine to make a truly luxurious Classic Eggs Benedict out of very basic ingredients.
How to make Classic Eggs Benedict:
Blender Hollandaise Sauce:
Place the egg yolks, lemon juice, mustard, cayenne, and salt in a measuring cup, wide-mouth mason jar or blender canister and blend to combine .
With the blender still running, slowly pour the HOT melted butter into the egg mixture.
Keep the sauce warm until ready to serve.
Prepare the Poached Eggs:
Steam eggs in an Instant Pot for 3 minutes…
or in a skillet of simmering water for 3 minutes. Drain on paper towels…..
Toast English muffins and top with softened butter.
Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.
To Assemble:
Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg…..
then pour Hollandaise sauce over the top and garnish with chopped chives…..
This goes right to the top of the must have breakfast list! The eggs and butter are amazingly rich, the lemon adds a tangy zing to the sauce to cut through the richness. The cayenne and Dijon are there to add another layer of flavor, with a bit of saltiness from the Canadian bacon. So, crazy delicious! 🙂
Notes:
If you are not a fan of overly runny eggs, you can adjust your cooking time to get them more to your liking…like so…..
These eggs were cooked in an Instant Pot {affiliate link}, which is the absolute easiest way to poach eggs! Stove top times may vary.
Notes:
- I experimented with Pam cooking spray, olive oil spray, grape seed oil spray, and ghee in these silicone egg cups {affiliate link}. The eggs with the olive oil, would not come out of the cups without a fight…so that was a dud, as was the grape see oil.
- The Pam and the ghee worked the best, with minimal loosening around the edge with a large spoon.
- I did not try coconut oil because I am allergic to it, but I have heard that it works well.
more delicious brunch recipes:
Bacon Egg and Cheese Croissant Sandwiches
Enjoy!!
Classic Eggs Benedict
Ingredients
Blender Hollandaise Sauce
- 3 large egg yolks at room temperature
- 2 Tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ⅛ teaspoon cayenne pepper
- pinch fine sea salt
- ½ cup unsalted butter melted, sizzling hot
- chopped chives to garnish
- 8 Poached Eggs
- 2 Tablespoons softened butter
- 4 English muffins split in half and toasted
- 8 1/4-inch thick slices Canadian bacon
Instructions
Blender Hollandaise Sauce
- Place the egg yolks, lemon juice, mustard, cayenne, and salt in a measuring cup, wide-mouth mason jar, or blender canister and blend to combine.
- With the blender still running, slowly pour the HOT melted butter into the egg mixture.
- Keep the sauce warm until ready to serve.
- Poach eggs in an Instant Pot for 3 minutes, or in a skillet of simmering water for 3 minutes. Drain on paper towels.
- Toast English muffins and top with softened butter.
- Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.
To Assemble
- Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg, then pour Hollandaise sauce over the top.
- Garnish with chopped chives and serve immediately.
I have always loved Eggs Benedict but have actually never made them. I think that it may be time to change that. These eggs look so fantastic and I love that you shared the Hollandaise sauce as well. Pinned and shared. Thank you for sharing at The Pin Junkie link party.
Thank you so much, Amy. 🙂
I assume that the lemon juice goes into the sauce. When should it be added?
You are correct Rebecca, it goes in with the eggs before the butter is added.