Description
A simple and delicious recipe for classic Eggs Benedict with a foolproof hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 4 slices Canadian bacon
- 1 cup butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Paprika (optional)
Instructions
- Poach the eggs by gently cracking them into simmering water and cooking until whites are set.
- In a blender, combine egg yolks, lemon juice, and melted butter. Blend until creamy to create the hollandaise sauce.
- Toast the English muffins and warm the Canadian bacon.
- Assemble by placing a slice of Canadian bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce. Sprinkle with paprika if desired.
- Serve immediately with your choice of sides.
Notes
For variations, feel free to swap Canadian bacon for smoked salmon or spinach for a twist. Keep the muffins warm in a low oven for a crowd.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Eggs Benedict, brunch, hollandaise sauce, poached eggs, comfort food