Description
Classic Eggs Benedict with Silky Hollandaise and Toasted Muffins is the ultimate brunch dish that elevates any meal with its rich flavors and creamy textures. Freshly poached eggs sit atop toasted English muffins, layered with savory ham or Canadian bacon, and drizzled with velvety hollandaise sauce. Perfect for special occasions or lazy Sundays, this dish will impress your family and friends and make every bite memorable.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon or ham
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- Pinch of cayenne pepper
- 1 tablespoon white wine vinegar
Instructions
- Prepare the Hollandaise Sauce: Melt half the butter over low heat. Whisk egg yolks and lemon juice in a bowl until frothy. Gradually add melted butter while whisking until smooth. Season with cayenne pepper and salt; if thick, add warm water to loosen.
- Poach the Eggs: In a pot of gently simmering water with vinegar, crack each egg into ramekins and slide them into the water. Poach for about 3 minutes until whites are set but yolks remain runny.
- Toast the Muffins: Split English muffins in half and toast until golden brown.
- Assemble: Layer ham on top of each muffin half, place poached eggs on top, then drizzle with hollandaise sauce. Finish with freshly cracked black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 350mg