Description
Eggs Benedict is a classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup hollandaise sauce
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through.
- Fill a pot with water, add vinegar, and bring to a simmer.
- Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set.
- Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble by placing a slice of Canadian bacon on each muffin half, followed by a poached egg.
- Top with hollandaise sauce and season with salt and pepper.
Notes
- You can make hollandaise sauce from scratch or use a pre-made version.
- For a variation, add sautéed spinach or avocado.
- Make sure the water is simmering, not boiling, to prevent the eggs from breaking apart.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg
Keywords: Eggs Benedict, breakfast, brunch, poached eggs, hollandaise sauce