Description
Eggs Benedict is the ultimate brunch classic! Perfectly poached eggs, Canadian bacon, creamy hollandaise sauce, and toasted English muffins come together for a dish that’s indulgent yet simple to make. Whether it’s for a cozy Sunday morning or a special occasion, this recipe is sure to impress!
Ingredients
Scale
- 4 English muffins, halved and toasted
- 8 slices Canadian bacon
- 8 large eggs (plus 3 egg yolks for hollandaise)
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Optional: pinch of cayenne pepper
- Garnish: fresh chives or parsley, chopped
Instructions
- Prepare the English muffins:
- Split and toast the English muffins until golden brown. Set aside.
- Cook the Canadian bacon:
- Heat a skillet over medium heat and cook the Canadian bacon until warm and slightly crisp. Set aside.
- Poach the eggs:
- Fill a pot with water and bring it to a gentle simmer. Add the vinegar.
- Crack each egg into a small bowl and gently slide it into the simmering water.
- Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Make the hollandaise sauce:
- In a blender, combine egg yolks, lemon juice, salt, and cayenne (if using).
- While blending on low speed, slowly drizzle in the hot melted butter until the sauce is thick and creamy. Adjust the consistency with a teaspoon of warm water if needed.
- Assemble the Eggs Benedict:
- Place two halves of toasted English muffins on each plate.
- Top each half with a slice of Canadian bacon, followed by a poached egg.
- Drizzle hollandaise sauce generously over the top and garnish with fresh chives or parsley.
- Serve immediately and enjoy!
Notes
- For a vegetarian version, replace Canadian bacon with sautéed spinach (Eggs Florentine).
- Poached eggs can be prepared ahead and stored in cold water. Reheat briefly in simmering water before serving.
- Adjust hollandaise sauce flavor with more lemon juice or cayenne to taste.
Nutrition
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 29g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 19g