Description
Eggs Benedict is a classic breakfast dish featuring poached eggs on English muffins topped with hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 4 slices of Canadian bacon
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Poach the eggs in simmering water for 3-4 minutes until the whites are set.
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon until heated through.
- In a saucepan, melt the butter and whisk in the egg yolks and lemon juice to create hollandaise sauce.
- Assemble by placing Canadian bacon on the English muffin halves, topping with a poached egg, and drizzling with hollandaise sauce.
- Season with salt and pepper before serving.
Notes
- Use fresh eggs for best results.
- For a lighter version, substitute avocado for Canadian bacon.
- Practice poaching eggs to perfect the technique.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Eggs Benedict, breakfast, brunch, poached eggs, hollandaise