Classic Eggs Benedict
Indulge in the timeless elegance of *Classic Eggs Benedict*, the perfect brunch recipe that combines poached eggs, savory Canadian bacon, and toasted English muffins, all lavishly crowned with a rich, velvety Hollandaise sauce. This crowd-pleasing dish strikes a balance between creamy and tangy, thanks to the buttery sauce enhanced with a hint of lemon and a subtle kick of cayenne pepper. With step-by-step techniques for perfect poaching and emulsifying the silkiest Hollandaise, this recipe ensures gourmet-level results right in your kitchen. Topped with fresh chives for a burst of color and flavor, Classic Eggs Benedict is ideal for a luxurious morning treat or an impressive addition to your weekend brunch menu.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons white vinegar
- 2 English muffins
- 4 slices Canadian bacon
- 1 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 0.125 teaspoon Cayenne pepper
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons chopped chives
Instructions
Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to help the eggs hold their shape while poaching.
Gently crack each egg into a small bowl or ramekin. Use a spoon to create a gentle whirlpool in the simmering water, and carefully slide one egg at a time into the center of the whirlpool.
Poach the eggs for about 3-4 minutes until the whites are set, but the yolks are still soft. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain.
Split the English muffins and toast them until golden brown.
In a saucepan over medium-high heat, brown the Canadian bacon slices on each side for about 2 minutes. Set aside.
To make the hollandaise sauce, melt the butter gently in a small saucepan, making sure it doesn't brown.
In a blender, combine the egg yolks, lemon juice, cayenne pepper, salt, and black pepper. Blend on low speed for about 20 seconds.
With the blender running on low, slowly drizzle in the warm melted butter until the mixture is thick and creamy.
Taste the sauce and adjust seasoning if necessary.
Assemble the Eggs Benedict by placing a slice of Canadian bacon on each toasted English muffin half. Top with the poached eggs.
Generously spoon the hollandaise sauce over the eggs.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1607 mg | 536% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
