Description
Eggs Benedict is the ultimate brunch indulgence, featuring perfectly poached eggs perched atop toasted English muffins and drizzled with rich hollandaise sauce. This dish combines creamy, buttery flavors with a delightful crunch, making it a crowd-pleaser for lazy Sundays or special occasions. Follow this easy recipe to impress your friends and family with a homemade version of this classic breakfast treat.
Ingredients
Scale
- 2 English muffins, halved
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper, to taste
- Optional toppings: smoked salmon or sautéed spinach
Instructions
- Gather all ingredients to streamline your cooking process.
- Toast the English muffin halves until golden brown.
- In a saucepan, bring water to a gentle simmer; crack eggs into small bowls and slide them into the water one by one. Cook until whites are firm but yolks remain runny (about 3 minutes).
- For the hollandaise sauce, whisk egg yolks with lemon juice in a heat-proof bowl over simmering water until thickened. Gradually add melted butter while whisking continuously until creamy.
- Assemble by placing toasted muffin halves on plates, topping with Canadian bacon, then poached eggs, and finally drizzle generously with hollandaise sauce.
- Garnish with cracked pepper or herbs before serving warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 220mg