Eggs Benedict
A classic brunch dish featuring poached eggs, hollandaise sauce, Canadian bacon, and English muffins. Perfect for a fancy yet easy breakfast.
Ingredients
- 4 large eggs free-range or pasture-raised for richer yolks
- 2 English muffins split and toasted
- 4 slices Canadian bacon or deli ham low-sodium if preferred
- 3 tbsp white wine vinegar helps set poached eggs
- 3 large egg yolks
- 1 tbsp water
- 8 tbsp unsalted butter melted and kept warm
- 1 tsp fresh lemon juice more to taste
- Pinch cayenne pepper optional, for a gentle kick
- Salt to taste
- Chives or tarragon for garnish
Instructions
- Fill a medium saucepan halfway with water, add vinegar, and bring to a gentle simmer.
- Crack each egg into a small ramekin or glass. Create a gentle whirlpool with a spoon, then slip the egg in. Cook for 3-4 minutes for desired doneness.
- Toast the English muffins and warm the Canadian bacon.
- Whisk yolks and water over simmering water, then slowly drizzle in melted butter. Stir in lemon juice, cayenne, and salt.
- Place muffins on plates, top with bacon, poached eggs, and hollandaise. Garnish with chives or tarragon.
Notes
For additional tips, check the recipe notes section in the HTML format provided.
Nutrition
Calories: 350kcal
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