I think the beauty of this Eggs Benedict Recipe is its elegant simplicity. Simple ingredients, simple preparation, exquisite result. This is a great suggestion for Easter brunch. Absolutely delicious and quite easy to prepare. The secret for success is perfect timing, the order in which to prepare the ingredients so everything is ready at the same time.
My eggs benedict recipe walks you step by step. The only thing you have to plan ahead is have the easiest Hollandaise sauce ready to drizzle over the eggs Benedict before serving. I even teach you how to keep the sauce warm until it’s time to serve. Enjoy!
- 4 fresh eggs
- 2 English muffins
- 4 slices Canadian bacon or honey roasted ham
- Hollandaise sauce
- ¼ cup (60 ml) white vinegar
- 2 qt. (2 lt) water
- Chives for garnishing
- In a sauce pan, bring water to a boil. Add the vinegar, bring to a boil again, then lower heat to keep water in a low simmer;
- Break eggs one by one on individual ramekins and check for broken shells. Drop eggs into simmering water, one by one, and cook them for 2 to 3 minutes. Remove from water with slotted spoon and set aside on a warm plate;
- While eggs are cooking, slice the English muffins in half, butter them, and toast them in the oven, being careful not to burn them;
- In a skillet over medium heat, cook the bacon or ham for a minute on each side;
- To mount, place one half of the toasted English muffin on a plate (buttered side up), place a slice of bacon or ham over it, one poached egg, top the egg with Hollandaise sauce. Garnish with chopped chives.