Classic Eggs Benedict
Few dishes capture the elegance and indulgence of a slow weekend brunch quite like Eggs Benedict. This classic recipe layers a crisp English muffin, smoky Canadian bacon, and a perfectly poached egg, all enveloped in a silky homemade hollandaise sauce. A luxurious brunch or special breakfast treat.
Ingredients
- 4 large eggs
- 2 English muffins
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh chives
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup unsalted butter
- Salt to taste
- Pinch of cayenne pepper
Instructions
- Start by making the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend for 30 seconds until frothy.
- In a small saucepan, melt the butter over medium heat until foamy but not browned.
- With the blender running on low, slowly drizzle in the hot melted butter until the sauce thickens and becomes silky. Add a pinch of salt and cayenne pepper. Blend briefly to combine. Set aside and keep warm.
- In a small pan over medium heat, cook the Canadian bacon slices until just browned and heated through, about 2 minutes per side. Set aside.
- Toast the English muffins until golden. Place both halves cut-side up on serving plates.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.
- Assemble the Eggs Benedict: Place a slice of Canadian bacon on each muffin half. Top with a poached egg and drizzle generously with hollandaise sauce.
- Garnish with chopped fresh chives and serve immediately.
Nutrition
Calories: 420kcalCarbohydrates: 24gProtein: 18gFat: 29gSodium: 580mgFiber: 1gSugar: 2g
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