Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Mexican Breakfast (Chilaquiles)

Classic Eggs Benedict: A North American Brunch Staple

Indulge in the rich and creamy flavors of Eggs Benedict, a classic North American brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 2 , split and toasted English Muffins
  • 4 slices Canadian Bacon
  • 4 large Eggs
  • 1 tablespoon White Vinegar
  • 3 cups Water
  • 3 large Egg Yolks
  • 1/2 cup (1 stick), melted Unsalted Butter
  • 1 tablespoon Lemon Juice
  • To taste Salt
  • Pinch Cayenne Pepper

Prepare the Hollandaise Sauce

In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks and lemon juice until lightened in color. Gradually drizzle in the melted butter, whisking constantly until the sauce is thick and smooth. Be careful not to let the bowl touch the water, or the eggs will scramble. Remove from heat and season with salt and a pinch of cayenne pepper. Keep warm.

Poach the Eggs

Fill a large saucepan with 3 cups of water and bring to a simmer. Add the white vinegar. Crack each egg into a small bowl. Gently swirl the simmering water to create a vortex. Carefully slide one egg at a time into the center of the swirling water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate to drain.

Cook the Canadian Bacon

Lightly pan-fry the Canadian bacon slices in a skillet over medium heat until heated through and slightly browned. Alternatively, you can broil them for a minute or two.

Assemble the Eggs Benedict

Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.

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FAQ

  • How do I prevent the hollandaise sauce from breaking?

    Make sure to whisk the sauce constantly and gradually add the melted butter in a slow and steady stream. If the sauce starts to break (separate), remove it from the heat and whisk in a tablespoon of cold water.
  • Can I use a different type of meat?

    Yes, you can substitute the Canadian bacon with regular bacon, ham, or even smoked salmon.
  • How do I keep the poached eggs warm?

    You can keep the poached eggs warm in a bowl of warm (not hot) water until ready to serve.