Poached eggs, crispy bacon, a toasted English muffin and a drizzle of Hollandaise sauce – there’s nothing better than this recipe for classic eggs benedict! The perfect Sunday breakfast, or comfort food dinner.
But every once in a while I get a yearning for a tried and trusted classic, and one of my favorites is Eggs Benedict. Whenever I see it on a menu somewhere I am sucked right in like a bee to honey, and so it was only a matter of time before I had to try it right there in my kitchen.
And whenever I get a craving for something classic, there’s one site that I tend to turn to over and over, because I know I am going to find perfect, clear, utterly reliable recipes, and that is the perfectly named Simply Recipes. While there are certainly a ton of wonderfully exotic recipes on this site, it’s also a terrific resource for things that you know and love but don’t yet have the perfect recipe for.
Poached eggs, crispy bacon, a toasted English muffin and a drizzle of Hollandaise sauce - there's nothing better than this recipe for classic eggs benedict!So on that day that I simply HAD to make my own eggs benedict, I made a beeline for Simply Recipes, and there it was. Canadian bacon, poached eggs, a simple blender hollandaise…classic and scrumptious and exactly, exactly what I had in mind.
It’s like finding that perfect, regular, ordinary pair of jeans. Sometimes in a sea of low-rise-flare-boyfriend-cut-indigo-wash-jeggings, you just want a good old pair of Levi’s.
Or a perfect, regular, ordinary plate of eggs benedict, right in your own kitchen.
Thanks, Simply Recipes!Print
Poached eggs, crispy bacon, a toasted English muffin and a drizzle of Hollandaise sauce – there’s nothing better than this recipe for classic eggs benedict!
For The Bacon and Eggs
- 8 pieces of bacon or 4 pieces of Canadian bacon
- 4 eggs
- 2 English muffins
For the Hollandaise Sauce
- 10 tablespoons butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Dash of cayenne or tabasco
Make The Bacon
- Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Drain on paper towels.
Make The Blender Hollandaise
- To make blender hollandaise, melt 10 tablespoons butter.
- Put 3 egg yolks, a tablespoon of lemon juice and 1/2 teaspoon salt in a blender and blend on medium high for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter, while continuing to blend. Season to taste with salt and pepper.
Poach The Eggs
- Poach eggs by slipping them into simmering water, covering the pan, taking the burner off the heat (yes, off) and letting them sit for exactly 4 minutes, then scoop them out with a slotted spoon.
- While you are poaching the eggs in whatever way you like, toast your English muffins.
- Butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
Adapted just a bit from the wonderful Simply Recipes