Eggs Benedict—It looks so fancy on the plate, carefully assembled amongst a languid arrangement of blanched asparagus. We tested and retested our recipe so you can prepare this tasty breakfast in 20 minutes or less—no kidding!
The trick to poaching perfect eggs is to use vinegar. This will help the eggs coagulate more quickly, so the results are firm, not ‘feathery.’ Keep prepared eggs in a bowl of warm water until you’re ready to assemble breakfast or brunch.
To prepare the hollandaise, use pasteurized eggs if working with raw eggs doesn’t fly at your house. They can be found at the regular grocery store or your favorite health food market. The sauce only takes about 6 minutes, so you’ll be ready to rock and roll in no time!
Eggs Benedict recipe
- 4 English muffins
- 8 slices Canadian bacon
- 8 eggs
- 2 tsp white vinegar
- 1 hollandaise sauce recipe
- fresh parsley, chopped
- Preheat the broiler. Split the muffins open and place on a baking sheet. Place under the broiler until toasted. Heat a large skillet and brown the slices of bacon and keep warm.
- Add enough water to a large skillet to come a little over halfway up the sides and add the vinegar. Bring the water to a boil then reduce the heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
- Break one egg into a small bowl and slide the egg into the simmering water. Repeat with three more eggs. Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer the eggs to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.
- Prepare the hollandaise sauce according to the recipe. To keep warm, place the blender container in a bowl of hot water.
- To assemble, place one muffin (two halves) on a plate and top each half with a slice of Canadian bacon. Next add a poached egg to each then spoon hollandaise over each egg. Sprinkle with parsley and enjoy!
If you have leftovers, add a little tarragon and it becomes a sauce similar to béarnaise which can be used on steak.