Description
Let’s talk brunch royalty with this classic Eggs Benedict recipe. Imagine perfectly toasted English muffins, topped with smoky Canadian bacon, a gently poached egg, and then crowned with rich, silky hollandaise sauce.
Ingredients
Scale
- 4 Large eggs
- 2 English muffins split
- 4 Slices Canadian bacon
- Hollandaise sauce:
- 3 Large egg yolks
- 1 Tbsp lemon juice
- 1/2 Cup unsalted butter melted
- Pinch of cayenne pepper
- Salt and pepper to taste
Instructions
Toast the English muffins until golden brown.
Cook the Canadian bacon slices in a skillet until lightly browned on both sides.
Poach the eggs: Bring a pot of water to a simmer, add a splash of vinegar, and carefully crack each egg into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
Make the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Gradually drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with cayenne pepper, salt, and pepper.
Assemble the Eggs Benedict: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with Hollandaise sauce.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 2
- Calories: 600