Eggs Benny
Treat yourself to a classic brunch favorite with this indulgent Eggs Benedict recipe, a true showstopper for any morning spread. Perfectly toasted English muffins provide a crisp base for layers of tender, seared Canadian bacon and velvety poached eggs. The star of the dish, a luxuriously silky homemade hollandaise sauce, is brightened with lemon juice and a hint of cayenne for a subtle kick. With just 30 minutes of prep and cook time, you’ll master techniques like poaching and creating a foolproof double boiler sauce. This iconic breakfast recipe is ideal for weekend gatherings or special occasions, delivering restaurant-worthy elegance from your own kitchen. Pair it with a side of hash browns or fresh greens, and you’ve got a deliciously complete meal.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 pieces Eggs
- 4 slices Canadian bacon
- 1 cup Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice
- 1 pinch Cayenne pepper (optional)
- 1 tablespoon White vinegar
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Heat a skillet over medium heat and lightly sear the Canadian bacon for 2-3 minutes on each side until warm and slightly browned. Set aside.
For the hollandaise sauce: Melt the butter in a small saucepan over low heat and keep it warm. In a heatproof bowl, whisk together the egg yolks and lemon juice until combined.
Place the bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water. Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens to a creamy consistency.
Season the hollandaise sauce with salt, pepper, and a pinch of cayenne pepper, if desired. Keep warm until ready to serve.
To poach the eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar to the water.
Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are fully set but the yolks remain runny.
Use a slotted spoon to gently remove the poached eggs and place them on a paper towel to drain.
To assemble the Eggs Benedict: Place a toasted English muffin half on a plate. Top it with a slice of Canadian bacon, followed by a poached egg. Spoon a generous amount of hollandaise sauce over the top.
Garnish with freshly cracked black pepper and a sprinkle of cayenne, if desired. Repeat for the remaining servings. Serve immediately and enjoy!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 474 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.
