Description

Eggs Benedict features a delightful combination of poached eggs, savory Canadian bacon, and a rich Hollandaise sauce, all served on toasted English muffins. Ideal for a quick yet satisfying breakfast or brunch, this recipe is both simple and elegant, perfect for impressing guests or enjoying a special morning at home.

Ingredients

Scale

1 english muffin, cut in half
1 teaspoon butter
2 large eggs
2 slices canadian bacon, or deli ham
chopped parsley, for garnish
2 tablespoons unsalted butter
2 egg yolks
1 teaspoon lemon juice
½ tablespoon heavy cream
¼ teaspoon dijon mustard
salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Hollandaise sauce by melting butter over the stove and setting it aside.
In a mini food blender, combine egg yolks, lemon juice, heavy cream, and Dijon mustard, blending until frothy.
While blending, drizzle in the melted butter and continue blending until emulsified. Taste and add salt if needed. Set aside.
Toast the English muffins by cutting them in half, melting butter in a skillet, and toasting the muffins until golden. Set aside.
Poach the eggs by heating 6 inches of water in a saucepan. Once boiling, reduce heat to a simmer, crack an egg into a bowl, and gently slide it into the simmering water. Cook for 3-4 minutes, then transfer to a plate using a slotted spoon. Repeat with the second egg.
Assemble by placing Canadian bacon or deli ham on the toasted English muffin halves, topping with the poached egg, and drizzling with Hollandaise sauce. Garnish with chopped parsley and serve.

Notes

Ensure the water for poaching the eggs is simmering to avoid a mess while cooking.
Feel free to customize with different proteins like smoked salmon or add more vegetables for a unique twist.
The Hollandaise sauce can be made ahead and gently reheated before serving.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 19g
Cholesterol: 250mg