Description
Classic Eggs Benedict is a delicious breakfast dish featuring poached eggs, Canadian bacon, and a rich hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a saucepan, melt the butter over low heat and keep it warm.
- In a separate bowl, whisk together the egg yolks and lemon juice.
- Place the bowl over a pot of simmering water and whisk until the mixture thickens.
- Slowly drizzle in the warm melted butter while whisking continuously until the sauce is smooth.
- Season with salt and pepper, then set aside.
- In a large pot, bring water and vinegar to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Meanwhile, in a skillet, cook the Canadian bacon until heated through.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Serve immediately and enjoy!
Notes
- For best results, use fresh eggs for poaching.
- Hollandaise sauce can be made ahead of time and gently reheated.
- Feel free to add sautéed spinach or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and whisking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Keywords: Classic Eggs Benedict, Hollandaise, Breakfast, Poached Eggs, Canadian Bacon