Easy Eggs Benedict
Transform your brunch game with this easy Eggs Benedict recipe, a classic yet surprisingly simple dish that’s perfect for any morning indulgence. Featuring perfectly toasted English muffins topped with warm, savory Canadian bacon, delicately poached eggs, and a rich, velvety hollandaise sauce made effortlessly in a blender, this recipe balances elegance and ease. With just 10 minutes of prep time and a few basic ingredients like butter, lemon juice, and a touch of cayenne pepper for a subtle kick, this dish is ready in under 30 minutes. Garnish with fresh parsley for a pop of color and serve immediately for a gourmet breakfast treat that feels like it came straight from a café. Discover how easy it is to recreate this brunch favorite at home!
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 slices Canadian bacon
- 4 pieces Large eggs
- 1 tablespoon White vinegar
- 0.5 cup Unsalted butter
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Split the English muffins in half and toast them until golden. Set them aside on serving plates.
In a skillet over medium heat, warm the Canadian bacon slices for 1-2 minutes on each side until heated through. Place one slice on each toasted muffin half.
Fill a medium saucepan or deep skillet with 3-4 inches of water and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on top of the Canadian bacon.
To prepare the hollandaise sauce, melt the butter in a microwave-safe dish or saucepan until fully melted and hot, but not browned.
In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low speed for 10 seconds.
Slowly stream the hot melted butter into the blender while it is running on low speed. Blend until the sauce is thick and creamy.
Taste and adjust seasoning if necessary, then pour the hollandaise sauce generously over the poached eggs.
Sprinkle with chopped parsley for garnish, if desired. Serve immediately while warm.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 462 mg | 10% | |
*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.
