Description
Eggs Benedict is a classic brunch dish featuring toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. Elegant and indulgent, it’s a timeless favorite.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 1 tbsp white vinegar (for poaching)
- Chopped fresh parsley or chives, for garnish (optional)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of cayenne pepper (optional)
- Salt, to taste
Instructions
- Make the Hollandaise Sauce: In a heatproof bowl over a saucepan of gently simmering water (double boiler), whisk egg yolks and lemon juice until thickened and doubled in volume.
- Slowly drizzle in warm melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne. Keep warm over low heat, stirring occasionally.
- Poach the Eggs: Fill a saucepan with 2–3 inches of water, bring to a gentle simmer, and add vinegar. Crack each egg into a small bowl, then gently slide into the water.
- Poach eggs for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Cook Canadian Bacon: In a skillet over medium heat, sear Canadian bacon slices until lightly browned and heated through.
- Assemble: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and spoon over warm hollandaise sauce.
- Garnish with chopped parsley or chives if desired, and serve immediately.
Notes
- Use an immersion blender for a quicker hollandaise sauce alternative.
- For variation, substitute smoked salmon or sautéed spinach instead of Canadian bacon.
- Keep eggs warm in warm (not hot) water if making in batches.
Nutrition
- Serving Size: 1 plate (2 muffin halves)
- Calories: 520
- Sugar: 2g
- Sodium: 690mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 385mg
Keywords: eggs benedict, brunch, hollandaise sauce, poached eggs, classic breakfast