Description
Creamy eggs benedict brings brunch dreams to life with Canadian bacon and buttery hollandaise sauce nestled on perfectly toasted English muffins. Luxurious flavors and silky textures promise a restaurant-quality breakfast you’ll savor with pure culinary delight.
Ingredients
Scale
Main Proteins:
- 4 large eggs
- 4 slices Canadian bacon
- 3 large egg yolks
Bread and Base:
- 2 English muffins, split and toasted
Sauce and Seasonings:
- ½ cup (1 stick / 113 grams) unsalted butter, melted and warm
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- Pinch of cayenne pepper (optional)
- Salt, to taste
- Chopped chives or parsley (optional garnish)
Instructions
- Craft the velvety hollandaise by whisking egg yolks and lemon juice in a heatproof bowl positioned over gently simmering water, creating a silky base that gradually transforms as you incorporate warm melted butter with consistent, careful motion.
- Season the hollandaise with delicate hints of salt and cayenne, adjusting to personal preference, then set aside in a warm location while maintaining its luxurious texture.
- Prepare the foundation by splitting English muffins and toasting them until they achieve a golden, crisp exterior that provides a perfect textural contrast.
- In a skillet warmed to medium heat, sear Canadian bacon slices, allowing them to caramelize and develop a rich, appetizing color while heating thoroughly.
- Create a gentle poaching liquid by filling a saucepan with water and introducing a splash of vinegar to help egg whites coalesce during cooking.
- Carefully crack each egg into a small bowl, then gently release into the barely bubbling water, allowing them to cook undisturbed for three to four minutes until whites appear opaque and yolks remain delightfully runny.
- Extract poached eggs with a slotted spoon, briefly resting on paper towels to remove excess moisture.
- Assemble the dish by layering toasted muffin halves with Canadian bacon, crowned with a perfectly poached egg and generously draped with the luscious hollandaise sauce.
- Optionally garnish with freshly chopped chives or parsley for a vibrant finishing touch, then serve immediately to preserve the optimal temperature and texture.
Notes
- Preserve hollandaise sauce temperature by keeping it off direct heat, preventing separation and maintaining silky smooth texture.
- Create foolproof poached eggs by using fresh eggs and adding a splash of vinegar to help whites coagulate quickly and neatly.
- Customize Canadian bacon substitutions using ham, prosciutto, or veggie alternatives like grilled portobello mushrooms for dietary preferences.
- Elevate presentation by using a small ramekin or cup when sliding eggs into simmering water, ensuring perfectly shaped poached eggs with pristine whites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 300 mg