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eggs-benedict-recipe

Eggs Benedict Recipe

A classic breakfast dish with poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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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

  • 2 English muffins split in half
  • 4 slices Canadian bacon
  • 4 Eggs poached

Hollandaise Sauce

  • 3 large Egg yolks
  • 1 tablespoon Lemon juice freshly squeezed
  • ½ cup Butter melted
  • 1 pinch Cayenne pepper
  • 1 pinch Salt

Instructions 

  1. 1. Toast the English muffins until golden brown.
  2. 2. In a saucepan, cook the Canadian bacon over medium heat until browned.
  3. 3. Poach the eggs in simmering water until the whites are set but the yolks are still runny.
  4. 4. For the hollandaise sauce, whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened and doubled in volume.
  5. 5. Place the bowl over a saucepan of simmering water (double boiler) and continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  6. 6. Slowly drizzle in the melted butter while whisking constantly until the sauce is thickened and doubled in volume. Remove from heat and whisk in the cayenne and salt.
  7. 7. To assemble, place two halves of the toasted English muffins on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 350mg | Sodium: 900mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg

Keywords

Eggs Benedict
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