Master the Classic: Pennsylvania-Inspired Eggs Benedict Recipe

Eggs Benedict is the king of brunch dishes, with its perfect harmony of flavors from toasted English muffins, Canadian bacon, poached eggs, and rich hollandaise sauce. Whether you’re brunching in Philadelphia or enjoying breakfast at home in the Poconos, this recipe brings a touch of luxury to any meal. Eggs Benedict, often considered a fancy dish, is surprisingly easy to make once you get the hang of it. From the perfectly poached egg to the buttery, lemony hollandaise, every bite is a reminder of why this is such a brunch favorite.

Photo byNick Davies

Pennsylvania-Inspired Eggs Benedict Recipe

Ingredients:

• 2 English muffins, split and toasted
• 4 slices of Canadian bacon (or smoked ham for a Pennsylvania twist)
• 4 large eggs
• 1 tablespoon white vinegar
• 4 tablespoons unsalted butter (for the Hollandaise sauce)
• 3 large egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Paprika or fresh chives for garnish (optional)

Instructions:

1. Prepare the Hollandaise Sauce:
   Begin by melting the butter in a small saucepan. In a blender, combine the egg yolks, lemon juice, and a pinch of salt. Blend for 30 seconds to heat the yolks slightly. Slowly drizzle the melted butter into the blender while it’s still running, allowing the mixture to emulsify into a creamy hollandaise. Adjust seasoning with salt and pepper. If the sauce is too thick, you can add a teaspoon of warm water to thin it out. Keep it warm while you prepare the rest.
2. Poach the Eggs:
   Bring a medium pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Let the eggs cook for about 3-4 minutes, until the whites are set but the yolks are still soft. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
3. Cook the Canadian Bacon:
   Heat a skillet over medium heat and cook the Canadian bacon (or smoked ham) until it's browned slightly on both sides.
4. Assemble the Eggs Benedict:
   Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Generously spoon the warm hollandaise sauce over each, letting it drape over the egg and bacon. Garnish with a sprinkle of paprika or fresh chives for extra color and flavor.

Enjoy Your Meal:

Every bite of this Pennsylvania-inspired Eggs Benedict will remind you why this dish has become a staple in brunch culture across the state. The creamy hollandaise pairs perfectly with the salty Canadian bacon and delicate poached egg, making for a luxurious yet simple breakfast treat. Whether you’re serving it with some home fries or a side of roasted asparagus, this dish will impress any brunch lover.

Have you tried this recipe? Let me know what you think in the comments below! Be sure to follow me for more delicious recipes and culinary inspiration.

Sources:

Eggs Benedict with Hollandaise Sauce - Tastes Better From Scratch

The BEST Traditional Eggs Benedict | foodiecrush.com