A recipe near and dear to my heart: classic eggs benedict! Nothing beats this old school French brunch egg dish. In fact, this was the very first egg dish that got me all gaga about eggs! Eggs Benedict can be made in a variety of ways, but in this post I’m going to stick to the classic version- toasted English muffin with butter, fried Canadian bacon, poached egg, and hollandaise made from egg yolks and a touch of lemon juice. If you’re feeling really fancy, garnish with some chives, whole or chopped, for a pop of color and a contrast of texture and flavor.
Follow the fool-proof recipe below and you will be dubbed the Brunch King or Queen, no doubt! I love making this because it has so many delicious elements that all come together for an epic brunch!
Watch that hollandaise drip!
A note on the hollandaise: if the egg yolks cook, you have scrambled eggs and there’s no going back! If you don’t someone who can help you make the different components of this dish, I highly recommend to whisk the egg yolks in the glass bowl NOT on the heat. Keep the water boiling, butter melted, and lemon juiced and ready to be used, but don’t heat the egg yolks with the butter and lemon juice it until the very end right before serving. Have everything else ready, and at the last 2 minutes before serving, add the mixing bowl over the heat and vigorously mix. It should only take 1-2 minutes because of the heat applied to it.
For an elegant finish, cross over 2 sprigs of chives on each English muffin half:
And of course, cracking the yolk is ALWAYS the best part of enjoying this classic eggs benedict!
If you love poached eggs, try out a couple of my other egg recipes!
- California-style avocado and salmon lox Eggs Benedict
- Mexican shakshuka with poached eggs and spicy chorizo
- Soft boiled eggs with prosciutto parmesan soldiers
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Keep your eggs runny and your mimosa glasses filled,
-Fresh Chef Nikki