Photo by @PlatePicSample
McAllisters-Inspired Eggs Benedict
This decadent Eggs Benedict recipe brings the cafe experience to your home, featuring perfectly poached eggs atop buttery English muffins and succulent slices of Canadian bacon, all smothered in a rich, velvety hollandaise sauce. Infused with a hint of lemon and cayenne, the sauce adds a zesty kick to this classic breakfast dish. With its harmonious balance of creamy, savory, and tangy flavors, this dish is sure to elevate your brunch game. A touch of fresh chives adds a subtle oniony finish, making each bite a delightful journey of taste and texture.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Sauce/Marinade
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minBegin by gathering all your ingredients and tools. Pre-measure the butter, separate the egg yolks, juice the lemon, and chop the chives. Having everything ready before you start cooking will ensure a seamless process.
💡 Tip: Ensure your butter is slightly softened for easier melting in the sauce.
Prepare the Hollandaise Sauce
10 minIn a heatproof bowl over a simmering pot (double boiler), whisk together the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Slowly drizzle in the melted butter while whisking vigorously until the sauce is thickened and smooth. Season to taste with salt and keep warm.
💡 Tip: If the sauce starts to thicken too much, add a tablespoon of warm water to loosen it.
Poach the Eggs
8 minIn a large pot, bring water to a simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
💡 Tip: Swirl the water gently before adding the eggs to help the whites wrap around the yolks.
Cook the Canadian Bacon
5 minHeat olive oil in a frying pan over medium heat. Add the Canadian bacon slices and cook for 1-2 minutes on each side until lightly browned and heated through.
💡 Tip: For extra flavor, deglaze the pan with a splash of water after cooking the bacon.
Toast the English Muffins
5 minWhile the bacon cooks, toast the English muffin halves until golden brown. You can do this in a toaster or under a grill.
💡 Tip: Butter the muffins after toasting for an extra layer of richness.
Assemble the Eggs Benedict
5 minPlace two toasted muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce. Garnish with chopped chives and freshly cracked black pepper.
💡 Tip: Arrange the components neatly to create an elegant and inviting presentation.
💡 Pro Tips
- ✓ For the hollandaise sauce, use a metal whisk to maintain control and prevent the sauce from splitting.
- ✓ If your sauce breaks, blend it with a tablespoon of boiling water to re-emulsify.
- ✓ To check the poached eggs' doneness, gently lift one out of the water with a slotted spoon and lightly press the yolk.
- ✓ Make the hollandaise sauce up to an hour in advance and keep it warm over a pan of hot water.
- ✓ Leftover hollandaise sauce can be stored in the fridge for up to 2 days and gently reheated.
- ✓ Serve your Eggs Benedict on warm plates to keep them hot while eating.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic