Description
Indulge in the classic brunch favorite, Eggs Benedict! This elegant dish features poached eggs atop English muffins, layered with Canadian bacon and drizzled with rich hollandaise sauce. Perfect for special occasions or a luxurious breakfast at home.
Ingredients
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For the Eggs Benedict:
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- Fresh chives, for garnish (optional)
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For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Instructions
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Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until pale and slightly thickened. Place the bowl over a pot of simmering water (double boiler) and continue whisking. Slowly drizzle in melted butter, whisking constantly until the sauce thickens. Season with salt and cayenne pepper, then set aside.
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Cook the Canadian Bacon: In a skillet, cook the Canadian bacon over medium heat until heated through and lightly browned, about 2-3 minutes per side. Remove from the skillet and keep warm.
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Poach the Eggs: In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
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Assemble the Dish: Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg, then generously drizzle with hollandaise sauce.
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Garnish and Serve: Sprinkle with chopped chives, if desired, and serve immediately.
Notes
- For perfectly poached eggs, add a splash of vinegar to the simmering water to help the egg whites hold their shape.
- Hollandaise sauce can be made ahead of time; simply rewarm gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g