Description
Indulge in the classic breakfast favorite with this homemade Eggs Benedict recipe. Perfectly poached eggs atop Canadian bacon on toasted English muffins, all smothered in a rich and velvety hollandaise sauce.
Ingredients
Scale
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter (melted and warm)
- pinch of salt
- pinch of cayenne pepper (optional)
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins (split and toasted)
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar
- chopped fresh chives or parsley for garnish (optional)
Instructions
- Hollandaise Sauce: Whisk egg yolks and lemon juice until thickened. Place over simmering water, slowly whisk in melted butter until thick. Season and keep warm.
- Eggs Benedict: Poach eggs, brown Canadian bacon, assemble on toasted muffins. Top with hollandaise sauce and garnish.
Notes
- Make hollandaise just before serving to keep it smooth and warm.
- You can use a blender for an easier hollandaise sauce preparation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin half with egg and sauce
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 275mg
