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Eggs Benedict

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Eggs Benedict is a classic breakfast dish featuring perfectly poached eggs, Canadian bacon, and creamy hollandaise sauce atop toasted English muffins a true brunch favorite.

Ingredients

Scale
  • 4 large eggs
  • 2 English muffins, split
  • 4 slices Canadian bacon
  • 2 tbsp white vinegar
  • For Hollandaise Sauce: 3 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tbsp lemon juice
  • Salt and cayenne pepper to taste

Instructions

  • 1. Toast English muffins and set aside.
  • 2. Heat a skillet and cook Canadian bacon until warm and slightly browned.
  • 3. Bring a saucepan of water with vinegar to a gentle simmer.
  • 4. Poach eggs for 3-4 minutes, then remove with a slotted spoon.
  • 5. For Hollandaise: whisk egg yolks and lemon juice in a bowl over simmering water.
  • 6. Slowly add melted butter, whisking until thick and creamy.
  • 7. Season sauce with salt and cayenne.
  • 8. Layer muffin halves with Canadian bacon, a poached egg, and spoon hollandaise over each.
  • 9. Serve immediately.

Notes

  • Use fresher eggs for easier poaching.
  • Keep Hollandaise sauce warm but not hot to prevent curdling.
  • Add herbs or smoked salmon for variation.
  • Great for holiday brunch or special occasions.

Nutrition

Keywords: eggs benedict, brunch recipe, hollandaise sauce, poached eggs

Find it online: https://dishfoody.com/eggs-benedict-recipe/