Eggs Benedict
Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!
Servings: 2 servings
Ingredients
Hollandaise Sauce
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon water
- ¼ cup heavy whipping cream
- 1 ½ teaspoons fresh lemon juice
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
Poached Eggs
- 4 large eggs
- 1 tablespoon vinegar
To Assemble
- 2 English muffins split in half
- 4 slices Canadian bacon
- 1 tablespoon butter
- chopped Italian parsley
- paprika for garnish
Instructions
Hollandaise Sauce
- Melt ½ cup unsalted butter in a small pot over medium heat until it starts to foam.
- Place 3 large egg yolks and 1 teaspoon water in a blender and start blending on low speed. Slowly stream in the melted butter and ¼ cup heavy whipping cream while mixing and continue to mix until combined.
- Mix in 1 ½ teaspoons fresh lemon juice, ⅛ teaspoon cayenne pepper, and salt & pepper to taste. Pour into a bowl, lay plastic wrap over the surface of the sauce, and set it aside.
Poached Eggs
- Prepare 4 large eggs for poaching. Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
- Fill a medium-sized pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
- Stir in 1 tablespoon vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes.
- Remove with a slotted spoon and drain the poached egg on a paper towel. Repeat with remaining eggs.
To Assemble
- Cook 4 slices Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.
- Toast the 2 English muffins in the toaster or under the broiler until golden. Spread with 1 tablespoon butter.
- Place a slice of the Canadian bacon on each of the toasted English muffins. Add a poached egg and then pour the Hollandaise sauce over the top. Garnish with chopped Italian parsley and a sprinkle of paprika!
Nutrition
Calories: 992kcal | Carbohydrates: 30g | Protein: 33g | Fat: 83g | Saturated Fat: 46g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 802mg | Sodium: 977mg | Potassium: 470mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2926IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 3mg
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