Eggs Benedict
Indulge in this classic breakfast dish featuring poached eggs, Canadian bacon, and creamy hollandaise sauce on toasted English muffins.
Print
Pin
Servings: 2 servings
Calories: 450kcal
Ingredients
- 2 large eggs
- 1 English muffin split and toasted
- 2 slices Canadian bacon
- 1 tablespoon white vinegar
- 2 egg yolks
- 1/2 cup unsalted butter melted
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Toast the English muffin halves until golden brown.
- Heat Canadian bacon in a skillet over medium heat until warm.
- Fill a saucepan with water and add vinegar; bring to a gentle simmer.
- Crack each egg into a small bowl, then slide them into the simmering water.
- Poach the eggs for 3-4 minutes until the whites are set.
- Whisk egg yolks and lemon juice in a bowl until pale.
- Gradually drizzle in melted butter while whisking continuously.
- Season hollandaise sauce with salt and pepper.
- Assemble the dish by placing bacon on the muffin, topping with poached eggs, and drizzling with hollandaise.
- Garnish with fresh chives and serve immediately.
Nutrition
Calories: 450kcal | Carbohydrates: 24g | Protein: 22g | Fat: 34g | Fiber: 1g