Classic Eggs Benedict
Indulge in this classic brunch dish featuring toasted English muffins topped with crispy bacon, perfectly poached eggs, and rich hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Toast the English muffin halves until golden brown.
- Brown the Canadian bacon in a skillet over medium heat until crisp.
- Poach the eggs in simmering water with vinegar for about 3 minutes.
- Make the hollandaise sauce by melting butter and whisking with egg yolks and lemon juice.
- Assemble the dish by layering bacon, poached eggs, and hollandaise on the muffins.
- Garnish with chives or parsley and serve immediately.
Notes
Perfect poaching requires fresh eggs. If your hollandaise is too thick, add warm water to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 900mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 350mg
Find it online: https://pennykitchenz.com/eggs-benedict/