Classic Eggs Benedict
A delightful brunch dish featuring poached eggs, Canadian bacon, and rich hollandaise sauce over toasted English muffins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- 1 cup hollandaise sauce
- Fresh chives, for garnish
- Salt and pepper, to taste
Instructions
- Heat the Canadian Bacon in a skillet over medium heat until heated through, about 2-3 minutes per side.
- Poach the eggs by filling a pot with water and bringing it to a gentle simmer. Crack each egg into a small bowl and slide them into the simmering water, cooking for 3-4 minutes.
- Assemble the dish by placing toasted English muffin halves on plates, topping each with a slice of Canadian bacon and a poached egg.
- Drizzle with warm hollandaise sauce and garnish with freshly chopped chives. Season with salt and pepper to taste, and serve immediately.
Notes
Use the freshest eggs for poaching as they hold together better. If new to poaching, practice a couple of eggs in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/06/20/classic-eggs-benedict/