Eggs Benedict
A classic brunch dish featuring poached eggs, Canadian bacon, and rich hollandaise sauce on toasted English muffins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
- Diet: N/A
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup hollandaise sauce
- Chopped chives for garnish
- Salt and pepper to taste
Instructions
- Toast the English muffins lightly until golden brown.
- Cook the Canadian bacon in a skillet until heated through.
- Prepare the poached eggs by simmering water with vinegar; crack into small bowls and gently slide into the water, poaching for 3-4 minutes.
- Assemble by placing a slice of Canadian bacon on each half of the toasted muffin, then top with the poached egg.
- Drizzle hollandaise sauce over the eggs generously.
- Garnish with chopped chives and season to taste. Serve immediately.
Notes
Use fresh eggs for the best poaching results and don’t skip the vinegar to help the egg whites coagulate.
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 0g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 400mg
Find it online: https://pinrecipezbylinaa.com/eggs-benedict-3/