Eggs Benedict
A delightful breakfast dish featuring poached eggs on toasted English muffins, layered with Canadian bacon and creamy Hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Poaching & Toasting
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 English muffins
- 4 Eggs
- 4 slices Canadian bacon or ham
- 1 cup Hollandaise sauce
- 1 tablespoon Vinegar
- Water
- Salt
- Black pepper
- Chives (optional)
Instructions
- Toast the English muffins until golden and crisp.
- Heat the Canadian bacon in a pan over medium heat until warmed through.
- Fill a pot with water, add a splash of vinegar, and bring to a gentle simmer.
- Carefully crack the eggs into the simmering water and poach for about 3-4 minutes.
- Assemble by placing muffin halves on a plate, adding bacon, then poached eggs, and drizzling with Hollandaise.
- Finish with chives, salt, and pepper before serving hot.
Notes
Use fresh eggs for better poaching results. Store leftover components separately.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg
Find it online: https://cookingwithmayaa.com/eggs-benedict-3/