Description
Classic Eggs Benedict is the ultimate brunch indulgence, featuring perfectly poached eggs atop toasted English muffins, layered with savory Canadian bacon, and drizzled with rich hollandaise sauce. This delightful dish transforms simple ingredients into a luxurious meal that impresses every time. Ideal for leisurely weekends or special gatherings, Classic Eggs Benedict is sure to elevate your brunch experience.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup unsalted butter, melted
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Pinch of cayenne pepper
Instructions
- Prepare the hollandaise sauce: In a saucepan over low heat, whisk together egg yolks and lemon juice until frothy. Gradually add melted butter while whisking continuously until thickened. Season with salt, pepper, and cayenne.
- Toast the English muffins until golden brown.
- Cook Canadian bacon in a skillet over medium heat until browned on both sides.
- Poach the eggs: Gently simmer water with vinegar, crack each egg into small bowls, and slide them into the water. Poach for about three minutes.
- Assemble: Layer Canadian bacon on each muffin half, place a poached egg on top, and drizzle with hollandaise sauce.
- Serve immediately for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 1g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg