Description
Indulge in a classic brunch favorite with this recipe for Eggs Benedict with homemade Hollandaise Sauce. Perfectly poached eggs sit atop Canadian bacon and English muffins, all drizzled with a rich and creamy Hollandaise sauce.
Ingredients
Scale
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- 2 English muffins
- 4 large eggs
- 4 slices Canadian bacon
- Vinegar, just a splash
For the Hollandaise sauce:
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice, or lime juice
- 1 Tablespoon heavy whipping cream
- Salt and pepper (to taste)
Instructions
- Prepare the Hollandaise sauce: Melt butter in a saucepan, whisk in egg yolks and lemon juice, then slowly add cream while whisking until thickened. Season with salt and pepper.
- Poach the eggs: Fill a pan with water, add a splash of vinegar, and poach the eggs until cooked to your liking.
- Assemble: Toast English muffins, top with Canadian bacon, poached eggs, and drizzle with Hollandaise sauce.
Notes
- For a lighter version, use turkey bacon or spinach instead of Canadian bacon.
- Adjust the acidity of the Hollandaise sauce by adding more or less lemon juice to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 400 mg