Modern Eggs Benedict

About this recipe

Transform your brunch game with this modern take on classic Eggs Benedict, featuring perfectly poached eggs, savory Canadian bacon, and rich hollandaise sauce. This dish is ideal for a leisurely weekend breakfast or a special occasion brunch, combining simple techniques with fresh ingredients to create a delightful culinary experience.

Ingredients

• 2 English muffins, halved
• 4 large eggs
• 4 slices of Canadian bacon
• 1 cup Hollandaise sauce
• Salt and freshly ground black pepper to taste
• 1 tbsp white vinegar

Directions

1. 1

   Preheat oven to 200°F (93°C) to keep components warm.

2. 2

   Toast English muffin halves and keep warm in the oven.

3. 3

   Fill a large saucepan with water, add vinegar, and bring to a gentle simmer.

4. 4

   Create a whirlpool in the simmering water, then carefully drop in eggs, poaching for 3-4 minutes. Transfer to ice water to stop cooking, then reheat in warm water before serving.

5. 5

   In a skillet, cook Canadian bacon over medium heat until golden, then place on warm muffins.

6. 6

   Reheat Hollandaise sauce gently in a saucepan over low heat.

7. 7

   Assemble Eggs Benedict by placing poached eggs on the bacon-topped muffins. Drizzle with Hollandaise sauce.

8. 8

   Season with salt and pepper, and serve immediately.