Classic Eggs Benedict
A delightful Classic Eggs Benedict recipe featuring poached eggs, hollandaise sauce, and crispy Canadian bacon atop toasted English muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching, Toasting, Sautéing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 English muffins, split in half
- 4 large eggs
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 egg yolks
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Toast the English muffins until golden brown.
- Cook the Canadian bacon or ham in a skillet over medium heat until heated through.
- Fill a saucepan with water, add vinegar, and bring to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the simmering water, cooking for about 3-4 minutes.
- Melt butter in a separate saucepan for the hollandaise sauce. In a bowl, whisk egg yolks with lemon juice and salt. Slowly add the melted butter while whisking until thickened.
- Assemble by placing a slice of bacon on each toasted muffin, topping with a poached egg, and drizzling with hollandaise sauce. Garnish with parsley.
Notes
Use fresh eggs for better poaching results, and serve immediately for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://delishrecipezbylucy.com/classic-eggs-benedict/