Delias Heavenly Eggs Benedict
Indulge in the ultimate breakfast luxury with Delia's Heavenly Eggs Benedict, a timeless classic elevated with a velvety homemade hollandaise sauce and perfectly poached eggs. This impressive yet approachable recipe combines golden-toasted English muffins, savory Canadian bacon, and eggs poached to perfection, topped with a rich, buttery hollandaise sauce seasoned with a hint of cayenne and fresh lemon juice. With step-by-step guidance for crafting flawless hollandaise and foolproof poaching techniques, this recipe ensures a restaurant-quality brunch experience in just 35 minutes. Garnish with fresh chives for a pop of color and added elegance, and serve to delight family or guests. Perfect for weekend brunches, special occasions, or a treat-yourself morning feast!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 pieces English muffins
- 4 slices Canadian bacon
- 8 tablespoons Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 1 tablespoon Fresh chives (optional, for garnish)
Instructions
Start by making the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly. Place the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water.
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to create an emulsion. Whisk until the sauce thickens and becomes creamy. Add a pinch of cayenne pepper and salt to taste. Remove from heat and cover to keep warm.
To poach the eggs, bring a medium-sized pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup or ramekin, then slide the eggs gently into the simmering water. Cook for 3–4 minutes for perfectly poached eggs.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with paper towels to drain any excess water.
Toast the English muffins halves until golden brown. In a skillet over medium heat, warm up the Canadian bacon slices for 1–2 minutes on each side until heated through.
Assemble the Eggs Benedict: Place one slice of Canadian bacon on each English muffin half. Gently place a poached egg on top, and generously spoon the hollandaise sauce over the eggs.
Garnish with freshly chopped chives if desired, and serve immediately.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1607 mg | 536% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1326 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.
