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Eggs Benedict Recipe

Classic Eggs Benedict with poached eggs, Canadian bacon, English muffins, and hollandaise sauce.
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Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • ½ cup unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper

Instructions 

  1. 1. Poach the eggs: Fill a saucepan with water and bring to a simmer. Crack eggs into individual ramekins and gently slide into the water. Cook for 3-4 minutes, then remove with a slotted spoon.
  2. 2. Toast the English muffins: Split and toast the English muffins.
  3. 3. Cook the Canadian bacon: In a skillet, cook the Canadian bacon until browned on both sides.
  4. 4. Make the hollandaise sauce: In a blender, combine egg yolks, lemon juice, water, salt, and cayenne pepper. Blend until combined. Slowly drizzle in melted butter while blending until the sauce is thick and creamy.
  5. 5. Assemble: Place a slice of Canadian bacon on each English muffin half, top with a poached egg, and spoon hollandaise sauce over the top. Serve immediately.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Eggs Benedict
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