Description
A delightful breakfast featuring poached eggs, Canadian bacon, and homemade hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 slices Canadian bacon, cooked until golden
- 4 large eggs, for poaching
- 1 tablespoon white vinegar, for poaching eggs
- 1/2 cup butter, melted (for hollandaise sauce)
- 3 large egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- A pinch cayenne pepper, for flavor
- Salt & pepper, to taste
Instructions
- Make the Hollandaise Sauce: In a bowl over simmering water, whisk the egg yolks and lemon juice until thickened. Gradually add the melted butter, whisking continuously, until the sauce reaches a creamy consistency. Season with cayenne, salt, and pepper, then keep warm.
- Toast and Prep: Toast the English muffins until crisp. Utilize a skillet to cook the Canadian bacon until it is golden and slightly crispy on both sides.
- Poach the Eggs: In a pot, bring water with vinegar to a gentle simmer. Create a whirlpool in the water and carefully slide in each egg. Cook for about 3 minutes for a soft yolk. Remove with a slotted spoon and let drain.
- Assemble Your Eggs Benedict: Place a toasted muffin half on each plate, top with a slice of Canadian bacon, and add a poached egg. Generously ladle warm hollandaise sauce over the top, garnishing with cayenne pepper or fresh herbs as desired.
Notes
For perfectly poached eggs, use the freshest eggs possible. Keep the hollandaise sauce warm, but not hot, to prevent it from breaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching and Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 1g
- Sodium: 905mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 445mg