Eggs Benedict
A classic breakfast dish featuring perfectly poached eggs, creamy hollandaise sauce, and Canadian bacon on toasted English muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Poaching and Sautéing
- Cuisine: American
- Diet: Meat
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Toast the English muffins until golden brown.
- Sauté the Canadian bacon in a skillet until heated through.
- Simmer water in a pot and add vinegar.
- Poach the eggs in simmering water for 3-4 minutes.
- Prepare the hollandaise sauce by melting butter and whisking with egg yolks and lemon juice.
- Assemble the dish by layering muffin halves, bacon, poached eggs, and hollandaise sauce. Garnish with parsley.
Notes
For perfect poached eggs, use the freshest eggs and ensure the water is at a gentle simmer. Adjust hollandaise consistency with warm water if too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 380mg
Find it online: https://cookingwithmayaa.com/eggs-benedict/