Eggs Benedict. A poached egg on top of crispy Canadian bacon on a warm buttery toasted English muffin with a creamy Hollandaise sauce is the Ultimate Brunch recipe!
Like nearly every other breakfast recipe it comes down to timing. You have a lot of pieces to this recipe cooking in the kitchen and timing to get it all out and on a plate at the same time takes experience and skill. These types of breakfast recipes are mostly reserved for lazy Sundays or special occasions. Our special occasions are birthdays and anniversaries. Don’t forget the holiday’s too like Mother’s Day, Father’s Day, Easter, and Christmas. Lazy Sundays means that we don’t have any plans. Breakfast turns into brunch and the kitchen gets wrecked. Have I talked you out of this making this recipe? It is good food and fun family time. Especially when you have someone in the kitchen cooking with you. You may have dirtied a ton of dishes but it is worth it.
Nothing is more satisfying than slicing into an egg and seeing that golden yolk spill out.
Tips to Making Eggs Benedict
Before you even turn on your stovetop prep EVERYTHING!
Slice and butter the English Muffins
Start your double boiler
Prep all ingredients. (sliced, measured, melted, cracked, etc.)
Stack Canadian bacon then egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.
This recipe makes 8 Eggs Benedict. If that is too much. Serve the other half of the toasted English muffin with butter and jelly.