Southern Hogspitality’s Classic Eggs Benedict

A brunch favorite that never goes out of style—Eggs Benedict is the perfect mix of creamy, savory, and buttery goodness. Whether you're cooking for a special occasion or just treatin’ yourself on a lazy Sunday, this dish brings the elegance of a restaurant brunch right to your kitchen table.

Ingredients:

Serves 4

• 4–8 slices Canadian bacon (we like it crispy around the edges!)

• 4 large eggs

• 1 cup unsalted butter

• 3 egg yolks (save the whites for another recipe!)

• 1 tablespoon heavy cream

• 1 dash ground cayenne pepper (just enough for a little kick)

• ½ teaspoon salt (or to taste)

• 1 tablespoon fresh lemon juice

• 4 English muffins, split and toasted to golden perfection

• Fresh cracked black pepper (optional garnish)

Directions:

1. Sizzle that Bacon

In a skillet over medium-high heat, fry your Canadian bacon slices until they’re nicely browned on both sides. Remove and set aside on a warm plate.

Southern Tip: Swap Canadian bacon for country ham or smoked pork belly if you're feelin’ fancy.

2. Poach the Eggs

In a large saucepan, melt a bit of butter or reserved bacon grease. Carefully crack your eggs into the pan—one at a time—and cook until the whites are set but the yolks are still soft, about 2–3 minutes.
Use a slotted spoon to gently remove the eggs and set them aside on a paper towel.

Poachin’ Hack: You can also poach the eggs in simmering water with a splash of vinegar to help them hold shape.

3. Make the Hollandaise Sauce

In a small pan or microwave-safe bowl, melt the butter until bubbly but not browned. Set aside.

In a blender or food processor, combine egg yolks, heavy cream, cayenne pepper, and salt. Blend until smooth.
Then, slowly drizzle in half the hot butter while blending—this helps emulsify the sauce and give it that velvety texture. Add in the lemon juice, then finish with the remaining butter, still blending slowly.

Shortcut Alert: Don’t want to make Hollandaise from scratch? No shame in the game! Pre-made Hollandaise packets work just fine in a pinch.

4. Assemble Like a Pro

On a serving plate, lay out your toasted English muffin halves.
Top each with a slice (or two!) of Canadian bacon, then a poached egg.
Spoon over the warm Hollandaise sauce, letting it cascade over the egg like a golden waterfall.

Sprinkle with fresh cracked black pepper and a pinch of salt, and serve immediately while everything’s still warm.

Bonus Tips from the Hogspitality Kitchen:

• Hosting a crowd? Keep poached eggs warm in a bowl of hot water while you prep.

• Hollandaise too thick? Whisk in a teaspoon of warm water until it loosens up.

Serve It Up, Southern Style

There you have it—Eggs Benedict the Southern Hogspitality way. Rich, flavorful, and guaranteed to impress. Whether you're hosting brunch or just brunchin’ solo, this dish brings the perfect balance of comfort and class.