Eggs Benedict
A classic dish combining poached eggs, toasted English muffins, and rich hollandaise sauce for a delightful brunch experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 English muffins, split in half
- 4 large eggs
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Toast the English muffin halves until golden brown. Place them on a plate to await their delicious toppings.
- Cook the Canadian bacon in a skillet over medium heat until heated through. Place a slice on each toasted muffin half.
- Bring water to a gentle simmer in a saucepan and add the vinegar. Crack the eggs into small bowls and gently slide them into the water. Cook for 3-4 minutes until whites are set.
- Remove the poached eggs with a slotted spoon and place one egg on each muffin half with the bacon.
- Drizzle hollandaise sauce over the top of each egg.
- Season with salt and pepper, and garnish with fresh chives if desired. Serve immediately.
Notes
Eggs Benedict is best enjoyed fresh. If you have leftovers, store each component separately. Use vinegar in the poaching water for better egg shape.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 500mg
Find it online: https://doughgirlbylea.com/eggs-benedict-2/