Description
Classic Eggs Benedict is a delicious breakfast dish featuring a toasted English muffin topped with Canadian bacon, a perfectly poached egg, and rich, creamy Hollandaise sauce.
Ingredients
Units
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 1 tbsp white vinegar
- 1 tbsp butter (for toasting)
- 1 cup Hollandaise sauce (homemade or store-bought)
- Chopped chives or parsley, for garnish (optional)
Instructions
- Prepare the Hollandaise sauce and keep warm.
- In a skillet over medium heat, warm the Canadian bacon until heated through and lightly browned.
- Fill a medium saucepan with 2–3 inches of water and bring to a gentle simmer. Add white vinegar.
- Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in an egg. Poach for about 3–4 minutes until whites are set but yolks are still runny. Repeat with remaining eggs.
- Toast English muffins and spread with a little butter if desired.
- To assemble, place a slice of Canadian bacon on each muffin half, top with a poached egg, and spoon warm Hollandaise sauce over the top.
- Garnish with chopped chives or parsley and serve immediately.
Notes
- Use fresh eggs for the best poached eggs.
- Keep Hollandaise sauce warm in a thermos or over warm water.
- Serve with breakfast potatoes or a light salad on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 300mg