Description
Indulge in a classic brunch favorite with this recipe for Eggs Benedict. Perfectly poached eggs atop Canadian bacon on toasted English muffins, all smothered in rich hollandaise sauce.
Ingredients
Scale
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 2 tablespoons unsalted butter
- Chopped fresh chives for garnish (optional)
For the hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and kept warm
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Make the hollandaise sauce: In a double boiler, whisk egg yolks and lemon juice until thickened. Slowly whisk in melted butter until smooth. Season with salt and cayenne. Keep warm.
- Cook the Canadian bacon: Brown the bacon in butter in a skillet.
- Poach the eggs: Poach eggs in simmering water until whites are set but yolks are runny.
- Assemble: Place bacon on toasted muffins, top with eggs, and spoon hollandaise over. Garnish with chives.
Notes
- Use fresh eggs for best results
- If hollandaise thickens too much, whisk in warm water to adjust consistency
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 eggs benedict (1 muffin half)
- Calories: 320
- Sugar: 2g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 255mg
