Description
A classic brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split in half
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Toast the English muffins until golden brown and set aside.
- In a skillet, cook the Canadian bacon over medium heat until heated through, about 2-3 minutes per side. Keep warm.
- Fill a saucepan with water and add the white vinegar. Bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer for firmer yolks.
- While the eggs are poaching, prepare the hollandaise sauce. Melt the butter in a small saucepan over low heat.
- In a separate bowl, whisk together the egg yolks and lemon juice until pale and thick. Gradually whisk in the melted butter until emulsified. Season with salt and pepper.
- To assemble, place a slice of Canadian bacon on each half of the toasted English muffin. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped parsley if desired.
- Serve immediately and enjoy your delicious Eggs Benedict!
Notes
- For perfectly poached eggs, ensure the water is at a simmer, not a rolling boil.
- You can add other toppings such as avocado or smoked salmon for variations.
- Prep Time: 10
- Cook Time: 15
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 25
- Protein: 12
- Cholesterol: 350
Keywords: Eggs Benedict, brunch recipes, hollandaise sauce, poached eggs, classic breakfast