Description
Classic Eggs Benedict with Silky Hollandaise is the epitome of brunch indulgence. Featuring perfectly poached free-range eggs atop toasted English muffins and savory Canadian bacon, this dish is drizzled with a luscious homemade hollandaise sauce. The combination creates a delightful harmony of flavors and textures that will impress your family and friends. Whether it’s a special occasion or a leisurely weekend brunch, this recipe guarantees a memorable dining experience.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large free-range eggs
- 4 oz thick-cut Canadian bacon
- 1 tsp cider vinegar
- 1/2 cup unsalted butter (melted)
- 3 egg yolks
- 1 tbsp freshly squeezed lemon juice
Instructions
- Prepare poaching liquid: In a pot, bring water to a gentle simmer and add cider vinegar.
- Toast muffins: Slice English muffins in half and toast until golden brown.
- Cook bacon: In a skillet over medium heat, cook Canadian bacon until lightly browned, about 3 minutes per side.
- Poach eggs: Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- Make hollandaise: In a double boiler, whisk together egg yolks and lemon juice until pale. Slowly drizzle in melted butter while whisking until the sauce thickens.
- Assemble: Place one slice of bacon on each muffin half, top with poached egg, and drizzle with hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 1g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 425mg