Description
Eggs Benedict offers a mouthwatering mix of poached eggs, Canadian bacon, and creamy hollandaise sauce on toasted English muffins, making it an ideal choice for a satisfying breakfast or brunch at home.
Ingredients
Scale
- 1 english muffin, cut in half
- 1 teaspoon butter
- 2 large eggs
- 2 slices canadian bacon, or deli ham
- chopped parsley, for garnish
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1 teaspoon lemon juice
- ½ tablespoon heavy cream
- ¼ teaspoon dijon mustard
- salt, to taste
Instructions
- Melt the butter for the Hollandaise sauce and set it aside.
- In a mini food blender, combine egg yolks, lemon juice, heavy cream, and Dijon mustard. Blend until frothy.
- While blending, slowly drizzle in the melted butter until emulsified. Adjust salt to taste and set the sauce aside.
- In a skillet over medium-high heat, melt the butter and toast the English muffins cut-side down until golden. Set aside.
- In a saucepan with simmering water, crack an egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes, using a slotted spoon to transfer it to a plate. Repeat with the second egg.
- On each toasted muffin half, layer Canadian bacon or deli ham, add a poached egg, and drizzle with Hollandaise sauce. Garnish with chopped parsley.
Notes
For best results, use fresh eggs for poaching.
You can customize the toppings with smoked salmon or spinach for additional flavor.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 300mg