Description
Eggs Benedict is a delightful breakfast dish consisting of poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split in half
- 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
- Chopped fresh parsley for garnish (optional)
Instructions
- Toast the English muffin halves until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through, about 2 minutes per side.
- In a medium saucepan, bring water to a simmer and add vinegar. Crack the eggs into individual cups, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- While the eggs are poaching, prepare the hollandaise sauce. In a small saucepan, melt the butter and set aside to cool slightly.
- In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture thickens slightly.
- Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and pepper to taste.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chopped parsley if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 250
Keywords: Eggs Benedict, breakfast recipe, poached eggs, hollandaise sauce, brunch recipes