Description
A classic brunch dish featuring poached eggs, Canadian bacon, and a rich hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins
- 4 slices Canadian bacon
- 4 eggs
- 1/2 cup butter
- 3 egg yolks
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- for garnish chives
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until warmed through. Set aside.
- Fill a saucepan with water and bring to a simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
- In a separate bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and pepper.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.
- Serve immediately and enjoy your delicious Eggs Benedict!
Notes
- For perfect poached eggs, use the freshest eggs possible.
- You can substitute smoked salmon for Canadian bacon for a twist on the classic recipe.
- If hollandaise sauce is too thick, whisk in a little warm water to loosen it.
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 35
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 215
Keywords: Eggs Benedict, brunch recipe, poached eggs, hollandaise sauce, classic Eggs Benedict, breakfast recipe