Description
Eggs Benedict is a classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce on English muffins.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 4 slices of Canadian bacon
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Poach the eggs in a pot of simmering water with vinegar for about 3-4 minutes.
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon until warmed through.
- In a saucepan, melt butter over low heat.
- Whisk egg yolks and lemon juice in a bowl. Slowly add melted butter while whisking until thickened.
- Assemble by placing bacon on the muffin halves, topping with poached eggs, and drizzling with hollandaise sauce.
- Season with salt and pepper before serving.
Notes
- Use fresh eggs for best results.
- Adjust hollandaise sauce consistency with a little water if needed.
- Garnish with chopped parsley or chives if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Eggs Benedict, breakfast, brunch, poached eggs, hollandaise sauce