Description
Eggs benedict is the ultimate brunch indulgence, featuring perfectly poached eggs atop toasted English muffins, all drizzled with a luscious homemade hollandaise sauce. This dish transforms simple ingredients into an elegant meal that feels luxurious yet is surprisingly easy to make. Perfect for lazy mornings or special occasions, every bite is a delightful combination of creamy yolks and rich sauce that will impress your guests and elevate your breakfast game.
Ingredients
Scale
- 2 English muffins, toasted
- 4 large eggs
- 4 slices Canadian bacon or smoked salmon (optional)
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Gather all your ingredients to streamline the cooking process.
- In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually add melted butter while whisking until smooth.
- Poach the eggs in gently simmering water for about three minutes until whites are set and yolks remain runny.
- Assemble by placing toasted muffin halves on plates, topping with Canadian bacon or smoked salmon if using, followed by a poached egg.
- Drizzle with hollandaise sauce and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 egg benedict (approximately 200g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 410mg