Description
A classic brunch dish consisting of poached eggs, Canadian bacon, and hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 4 large eggs
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a skillet, cook the Canadian bacon over medium heat until warmed through. Set aside.
- In a medium saucepan, bring water to a simmer and add vinegar.
- Crack each egg into a small bowl. Gently slide the eggs into the simmering water, cooking for 3-4 minutes until the whites are set but yolks are still runny.
- Remove eggs with a slotted spoon and drain on paper towels.
- In a separate bowl, whisk together the egg yolks and lemon juice. Slowly whisk in the melted butter until the sauce is thickened. Season with salt and pepper.
- To assemble, place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and drizzle with hollandaise sauce.
Notes
- Make sure to use fresh eggs for the best results.
- Hollandaise sauce can be made ahead of time and gently reheated.
- For added flavor, consider adding herbs or spices to the hollandaise sauce.
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 35
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 300
Keywords: Eggs Benedict, classic breakfast, brunch recipe, poached eggs, hollandaise sauce, Canadian bacon, English muffins