Eggs Benedict

5 from 1 vote

Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Eggs Benedict, eggs benedict recipe, eggs benedict with hollandaise sauce

Servings: servings

Author: Melanie Dueck

Ingredients

Hollandaise Sauce

½ cup unsalted butter
3 large egg yolks
1 teaspoon water
¼ cup heavy whipping cream
1 ½ teaspoons fresh lemon juice
⅛ teaspoon cayenne pepper
salt & pepper to taste

Poached Eggs

4 large eggs
1 tablespoon vinegar

To Assemble

2 English muffins split in half
4 slices Canadian bacon
1 tablespoon butter
chopped Italian parsley
paprika for garnish

Instructions

Hollandaise Sauce

Melt ½ cup unsalted butter in a small pot over medium heat until it starts to foam.
Place 3 large egg yolks and 1 teaspoon water in a blender and start blending on low speed. Slowly stream in the melted butter and ¼ cup heavy whipping cream while mixing and continue to mix until combined.
Mix in 1 ½ teaspoons fresh lemon juice, ⅛ teaspoon cayenne pepper, and salt & pepper to taste. Pour into a bowl, lay plastic wrap over the surface of the sauce, and set it aside.

Poached Eggs

Prepare 4 large eggs for poaching. Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
Fill a medium-sized pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
Stir in 1 tablespoon vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes.
Remove with a slotted spoon and drain the poached egg on a paper towel. Repeat with remaining eggs.

To Assemble

Cook 4 slices Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.
Toast the 2 English muffins in the toaster or under the broiler until golden. Spread with 1 tablespoon butter.
Place a slice of the Canadian bacon on each of the toasted English muffins. Add a poached egg and then pour the Hollandaise sauce over the top. Garnish with chopped Italian parsley and a sprinkle of paprika!

Nutrition

QR code

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