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Classic Eggs Benedict with Silky Hollandaise


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  • Author: Rym
  • Total Time: 30 minutes
  • Yield: Serves 2

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

  1. Prepare poaching liquid: In a pot, bring water to a gentle simmer and add cider vinegar.
  2. Toast muffins: Slice English muffins in half and toast until golden brown.
  3. Cook bacon: In a skillet over medium heat, cook Canadian bacon until lightly browned, about 3 minutes per side.
  4. 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.
  5. 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.
  6. 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