Eggs Benedict Recipe

There is something especially satisfying about this version of Eggs Benedict: the crisp, buttery edges of toasted English muffins give way to warm Canadian bacon, a softly poached egg, and a lemony hollandaise that is rich without being heavy. Using six strips of Canadian bacon for two servings makes each bite savory and substantial, while the 2 tablespoons of lemon juice keep the sauce bright. For a gluten-free breakfast, use certified gluten-free English muffins; they toast particularly well here and hold up better under the sauce than many softer varieties. The real work is coordinating three separate components so they arrive at the table hot. I like to start the hollandaise with the three egg yolks, whisking them with the lemon juice over very gentle heat before slowly adding the melted 2 tablespoons of butter. The sauce should thicken enough to coat a spoon, but never become scrambled or grainy. Meanwhile, warm the Canadian bacon in a skillet until lightly browned at the edges. It only needs a few minutes; overcooking it makes the meat chewy and distracts from the delicate poached eggs. For the eggs, bring a wide pan of water to a bare simmer and add the white wine vinegar and salt. Crack each of the three large eggs into a small cup first, then slide them into the water one at a time. The vinegar helps the whites set neatly, but a vigorous boil will shred them, so look for only a few lazy bubbles. Poach until the whites are firm and the centers still wobble, usually three to four minutes. A practical timing trick is to toast the four muffin halves and cook the bacon while the water heats, then poach the eggs last. If the hollandaise thickens while you wait, whisk in a teaspoon of warm water rather than putting it back over direct heat. Serve these immediately for a relaxed weekend breakfast, brunch, or a special birthday morning; they are not a dish that improves by sitting. Arrange the toasted muffins with Canadian bacon, top each with a poached egg, and spoon the hollandaise over everything just before serving. The soft yolk mingles with the sauce, while the vinegar’s slight tang keeps the plate from feeling overly rich. A simple arugula salad, roasted asparagus, fresh berries, or crisp breakfast potatoes makes a good partner, along with coffee or a glass of sparkling wine.