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Breakfast - Eggs Benedict

A rich, satisfying breakfast classic made with soft, perfectly poached eggs, buttery hollandaise sauce, and toasted English muffins.

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🛒 Ingredients

Poached Eggs

  • 2–4 fresh eggs
  • 150g (⅔ cup) water
  • 150g (⅔ cup) white vinegar
  • A pinch of salt
  • Pot of water (below 90°C / 195°F)
  • Slotted spoon + ladle

Hollandaise Sauce (Immersion Blender Method)

  • 3 egg yolks
  • 1 tbsp (15ml) lemon juice
  • ½ cup (115g) unsalted butter, melted and warm
  • Pinch of salt
  • Dash of cayenne pepper or paprika (optional)

Assembly

  • 2 English muffins, halved and toasted
  • 4 slices Canadian bacon or ham, seared
  • Fresh chives or parsley (optional garnish)

🍳 Poaching the Eggs (No-Swirl Method)

  1. In a bowl, mix 150g water and 150g white vinegar.
  2. Crack your eggs into this vinegar bath without stirring. Let sit for 10 minutes.

    This firms the whites and makes poaching easier.

  3. Meanwhile, heat a pot of salted water to just under 90°C / 195°F — you want gentle ripples, not a boil.
  4. Use a ladle to gently scoop an egg (with a little vinegar water) and lower it into the hot water.
  5. Tilt the ladle slowly to release the egg.
  6. Cook undisturbed for 4 minutes.
  7. Use a slotted spoon to lift the egg. Drain on paper towel.

Repeat for each egg.

🧈 Making the Hollandaise (Immersion Blender)

  1. Place 3 egg yolks and 1 tbsp lemon juice in a narrow cup or jar that fits your immersion blender.
  2. Blend briefly to combine.
  3. With the immersion blender running, slowly drizzle in the ½ cup of warm melted butter.
  4. Continue blending until the sauce emulsifies and thickens.
  5. Season with salt and optional cayenne pepper to taste.

If the sauce is too thick, whisk in a little warm water.

🧱 Assembly

  1. Toast English muffin halves until golden.
  2. Sear Canadian bacon or ham in a pan until warm and browned.
  3. On each muffin half:
  4. Layer 1 slice bacon/ham
  5. Top with a poached egg
  6. Spoon warm hollandaise over the top
  7. Garnish with chopped chives or parsley.

📝 Tips

  • Use fresh eggs for best poaching results.
  • Hollandaise sauce is best served immediately.
  • Keep a thermometer handy to maintain poaching water temperature.

Enjoy your luxurious breakfast!