Description
Classic Eggs Benedict is a popular breakfast dish featuring poached eggs on English muffins with Canadian bacon, topped with hollandaise sauce.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 2 egg yolks
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through.
- Fill a pot with water, add vinegar, and bring to a simmer.
- Crack eggs into a small bowl and gently slide them into the simmering water.
- Poach eggs for about 3-4 minutes until whites are set.
- In a separate bowl, whisk egg yolks and lemon juice.
- Slowly melt butter and gradually whisk it into the egg yolk mixture.
- Season hollandaise sauce with salt and pepper.
- Assemble the dish by placing Canadian bacon on the toasted muffins, topping with poached eggs, and drizzling with hollandaise sauce.
- Serve immediately.
Notes
- Use fresh eggs for best results.
- Adjust hollandaise sauce seasoning to taste.
- Serve with fresh herbs for added flavor.
- 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: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Keywords: classic eggs benedict, breakfast, poached eggs, hollandaise sauce