Start your day off with a breakfast that feels like a luxurious brunch right at home! Eggs Benedict, a classic American dish, combines perfectly poached eggs, savory Canadian bacon, and rich hollandaise sauce atop toasted English muffins. With just 30 minutes of your time, you can impress your family or guests with this mouthwatering meal that’s sure to elevate your breakfast game. Ready to dive into the delicious world of Eggs Benedict? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 large eggs
- 2 English muffins, split
- 4 slices Canadian bacon
- 1/2 cup hollandaise sauce
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Prepare hollandaise sauce by whisking egg yolks, lemon juice, and butter in a double boiler until smooth and creamy. Set aside and keep warm.
- Fill a wide saucepan with about 3 inches of water. Add a splash of white vinegar and bring to a gentle simmer.
- Toast the English muffins until golden brown and crisp. Place them on serving plates.
- Heat Canadian bacon in a skillet over medium heat until lightly browned and warm, about 1-2 minutes per side.
- Crack each egg into a small ramekin or cup to prepare for poaching.
- Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
- Remove poached eggs with a slotted spoon and drain on paper towels to remove excess water.
- Place a slice of Canadian bacon on each toasted English muffin half.
- Gently place a poached egg on top of each Canadian bacon slice.
- Generously drizzle hollandaise sauce over each egg.
- Sprinkle with freshly ground black pepper and chopped parsley.
- Serve immediately while eggs and sauce are still warm.
Tips
- Perfect Poaching: For the best poached eggs, use fresh eggs and add a splash of white vinegar to the simmering water. This helps the egg whites to coagulate quickly, resulting in a neater poach.
- Whisking Hollandaise: Ensure your hollandaise sauce is creamy by whisking continuously in a double boiler. If it starts to thicken too much, you can add a teaspoon of warm water to loosen it up.
- Timing is Key: Toast your English muffins and heat the Canadian bacon while your eggs are poaching. This way, everything will be hot and ready to serve at the same time.
- Garnish for Flair: Don’t skip the garnish! A sprinkle of freshly chopped parsley and a dash of black pepper not only add flavor but also make your dish visually appealing.
- Serving Suggestion: Serve immediately to enjoy the contrast of warm, runny yolks with the creamy hollandaise and crispy muffins. Pair with fresh fruit or a light salad for a complete breakfast experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 28g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 425mg
