Classic Eggs Benedict with Hollandaise Sauce
A sophisticated brunch dish featuring poached eggs, Canadian bacon, toasted English muffins, and rich Hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching and Sautéing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 eggs
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon or ham
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the poaching water by bringing a pot of water to a gentle simmer and adding vinegar. Crack the eggs into small bowls and gently slide them into the water, cooking for about 3-4 minutes until the whites are set. Remove with a slotted spoon and set aside.
- Make the Hollandaise sauce by melting butter in a small saucepan over low heat. Whisk together egg yolks and lemon juice in another bowl. Place the bowl over a pot of simmering water and whisk until thickened. Slowly add the melted butter while whisking until the sauce is smooth. Season with salt and pepper to taste.
- Sauté the Canadian bacon or ham in a skillet over medium heat until golden and warmed through.
- Assemble the dish by placing half of an English muffin on a plate, topping it with a slice of bacon, an egg, and drizzling with the creamy Hollandaise sauce. Garnish with chopped parsley if desired.
Notes
Serve alongside a fresh mixed greens salad or hash browns for a complete brunch experience. Store poached eggs in the fridge for up to 2 days, and Hollandaise can be kept for one day.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 270mg