Description
This Ultimate Eggs Benedict recipe is the perfect brunch idea, featuring creamy poached eggs, toasted English muffins, savory Canadian bacon, and a rich, silky hollandaise sauce. A classic breakfast recipe you can easily make at home for a crowd or a cozy Sunday treat.
Ingredients
2 English muffins
4 large eggs
4 slices Canadian bacon or ham
½ cup unsalted butter (melted)
3 egg yolks
1 tablespoon lemon juice
½ teaspoon Dijon mustard (optional)
1 tablespoon white vinegar
Salt and pepper to taste
Instructions
1. Slice and toast the English muffins until golden brown. Set aside.
2. In a skillet, cook the Canadian bacon or ham over medium heat until lightly browned. Place one slice on each muffin half.
3. Bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3 minutes. Remove with a slotted spoon.
4. For the hollandaise, whisk egg yolks, lemon juice, and Dijon (if using) in a double boiler. Slowly whisk in melted butter until the sauce thickens. Season with salt and pepper.
5. Assemble the Eggs Benedict by placing a poached egg on top of the bacon-covered muffin. Spoon hollandaise over each, then garnish as desired. Serve immediately.
Notes
This dish is best served hot and freshly assembled.
To reheat poached eggs, warm them gently in hot water for 30 seconds.
Hollandaise can be made in advance and gently reheated over low heat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Eggs Benedict
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 265mg