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–+ servings

Eggs Benedict

A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.
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Course: Breakfast
Cuisine: American
Keyword: eggs benedict, breakfast, brunch, poached eggs, hollandaise sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 300kcal

Ingredients

  • 2 large eggs
  • 1 English muffin split and toasted
  • 2 slices of Canadian bacon
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh herbs for garnish optional

Instructions

  • Fill a saucepan with water and add vinegar; bring to a gentle simmer.
  • Crack one egg into a small bowl and slide it into the simmering water.
  • Cook for 3-4 minutes until the whites are set and the yolk is runny.
  • Remove the egg with a slotted spoon and place it on a paper towel.
  • Repeat the poaching process for the second egg.
  • Cook Canadian bacon in a pan over medium heat until warm.
  • Melt butter in a saucepan for hollandaise sauce.
  • Whisk egg yolks and lemon juice in a bowl over simmering water until thickened.
  • Gradually whisk in melted butter until smooth; season with salt and pepper.
  • Assemble by placing bacon on toasted muffin halves, topping with poached eggs, and drizzling with hollandaise sauce.

Nutrition

Calories: 300kcal | Carbohydrates: 29g | Protein: 15g | Fat: 20g | Fiber: 1g