Eggs Benedict
A classic brunch dish featuring poached eggs on Canadian bacon atop toasted English muffins, drizzled with rich Hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian (if using vegetarian toppings)
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 2 tablespoons white vinegar
- Hollandaise sauce (store-bought or homemade)
- Chopped fresh parsley for garnish
Instructions
- Toast the English muffins until they’re golden and crispy.
- Heat the Canadian bacon slices in a skillet over medium heat until heated through and slightly crispy.
- Prepare the poaching water by bringing a pot of water to a gentle simmer and adding the white vinegar.
- Poach the eggs by cracking them into small bowls, then gently sliding them into the simmering water. Cook for 3-4 minutes and remove with a slotted spoon.
- Assemble the dish by placing a slice of heated Canadian bacon on each half of the toasted muffin, adding a poached egg, and drizzling with Hollandaise sauce. Garnish with chopped parsley.
Notes
For perfectly poached eggs, use the freshest eggs you can find. Feel free to customize with variations like avocado or smoked salmon.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 370mg
Find it online: https://pinrecipezbylinaa.com/eggs-benedict/