Eggs Benedict
Classic Eggs Benedict with poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Main Ingredients
- 4 pieces English muffins, split and toasted
- 8 slices Canadian bacon
- 8 pieces Eggs poached
Hollandaise Sauce
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice freshly squeezed
- 1 cup Unsalted butter melted
- 1 pinch Cayenne pepper
- 1 pinch Salt
1. Prepare the hollandaise sauce: In a stainless steel or glass bowl, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume. Place the bowl over a saucepan of barely simmering water (or use a double boiler), making sure the water does not touch the bowl. Continue to whisk rapidly, being careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne pepper and salt. Cover and keep warm until ready to use.
2. Cook the Canadian bacon: In a large skillet over medium-high heat, cook the Canadian bacon until browned and heated through, about 1-2 minutes per side. Remove from heat and set aside.
3. Poach the eggs: Fill a large saucepan with 3 inches of water and bring to a simmer. Add a splash of vinegar to the water (optional, helps the eggs hold their shape). Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. Assemble the Eggs Benedict: Place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with a sprinkle of cayenne pepper or chopped fresh herbs, if desired. Serve immediately.
Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg