Description
Classic Eggs Benedict is a delicious brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices 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
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through.
- In a saucepan, melt the butter over low heat.
- In a separate bowl, whisk together the egg yolks and lemon juice.
- Slowly add the melted butter to the egg yolk mixture while whisking continuously until smooth.
- In a pot of simmering water, add vinegar and gently crack the eggs into the water, poaching them for about 3-4 minutes.
- Assemble the dish by placing the Canadian bacon on the toasted muffins, topping with poached eggs, and drizzling with hollandaise sauce.
- Season with salt and pepper to taste and serve immediately.
Notes
- For a richer hollandaise, use clarified butter.
- Make sure to poach the eggs gently to avoid breaking the yolks.
- Serve with fresh herbs for added flavor.
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, brunch, poached eggs, hollandaise sauce