The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce.
Eggs Benedict can be intimidating for a first-timer, but it doesn’t need to be; watch the Video Recipe to see our intrepid cook’s adventures as he embarks on the ultimate mission: a surprise breakfast in bed for his wife.
Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.
To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.
If you can’t find Canadian bacon, you can substitute ham.
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This is a fantastic classic recipe. The Hollandaise was far easier than expected and definitely well worth it - the flavor was amazing. The challenge for me was making it for 8; but it turned out top notch.
The chives really lighten the dish. Followed the recipe except for the hollandaise sauce. I used a packaged hollandaise mix and added 2 tbsp. of lemon juice to the package recipe. Easy to make -took about 20 minutes- and looks great! Perfect for company.
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