Are you ready to elevate your brunch game with a dish that’s as indulgent as it is delicious? Look no further than our easy Eggs Benedict with Hollandaise Sauce! This American classic combines perfectly poached eggs, savory Canadian bacon, and a rich, creamy hollandaise that will have your taste buds dancing. Whether you're impressing guests or treating yourself to a special breakfast, this recipe is the secret to creating restaurant-quality Eggs Benedict in the comfort of your own kitchen. Dive into this culinary adventure and discover how simple it is to whip up this brunch favorite in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare ingredients: Split English muffins and lightly toast them until golden brown. Set aside on serving plates.
- Cook Canadian bacon: Heat a skillet over medium heat. Lightly fry Canadian bacon slices for 1-2 minutes on each side until slightly crisp and warm. Place one slice on each toasted English muffin half.
- Prepare hollandaise sauce: In a small saucepan, melt butter slowly over low heat until just melted and warm. Do not allow butter to brown.
- In a separate heat-safe bowl, whisk egg yolks with lemon juice until well combined and slightly pale.
- Create hollandaise by slowly drizzling warm melted butter into egg yolk mixture while continuously whisking. The sauce should become smooth and creamy. Season with salt and pepper.
- Poach eggs: Fill a wide pan with about 3 inches of water. Add a splash of vinegar and bring to a gentle simmer.
- Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and carefully slide eggs into the center.
- Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble Eggs Benedict: Place one poached egg on top of each Canadian bacon-covered muffin half.
- Generously drizzle hollandaise sauce over each egg. Garnish with fresh cracked black pepper if desired.
- Serve immediately while eggs and sauce are still warm. Enjoy your classic Eggs Benedict!
Tips
- Perfect Poaching: For perfectly poached eggs, use fresh eggs and add a splash of vinegar to the simmering water. This helps the egg whites coagulate quickly, resulting in a neater poach.
- Hollandaise Consistency: If your hollandaise sauce is too thick, whisk in a teaspoon of warm water to achieve the desired consistency. If it's too thin, continue whisking while adding a bit more melted butter.
- Timing is Key: To serve everything warm, toast the English muffins and cook the Canadian bacon while you prepare the hollandaise and poach the eggs. This way, everything comes together seamlessly.
- Customize Your Dish: Feel free to add your favorite toppings! Fresh herbs like chives or parsley, or even a sprinkle of paprika can elevate your Eggs Benedict to a whole new level.
- Serving Suggestion: Serve your Eggs Benedict with a side of fresh fruit or a light salad for a refreshing contrast to the rich flavors of the dish.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 22g
Protein: 26g
Fat: 38g
Saturated Fat: 20g
Cholesterol: 440mg
