Eggs Callahan
Elevate your breakfast or brunch game with Eggs Callahan, a luxurious twist on the classic Eggs Benedict. This indulgent dish layers golden-toasted English muffins with smoky Canadian bacon, perfectly poached eggs, and a rich, velvety homemade hollandaise sauce infused with a hint of cayenne for a subtle kick. Finished with a sprinkle of fresh parsley and black pepper, this recipe combines simple ingredients with refined techniques like poaching and a double boiler method for the sauce, ensuring every bite is flavorful and elegant. Ready in just 35 minutes, Eggs Callahan is the ultimate comfort food to impress guests or treat yourself to a restaurant-worthy meal at home. Perfect for brunch gatherings, holiday mornings, or any time you crave a gourmet start to your day.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 slices Canadian bacon
- 4 pieces Large eggs
- 0.5 cups Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Salt
- 1 tablespoon White vinegar
- 1 tablespoon Chopped fresh parsley
- 0.25 teaspoons Ground black pepper
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Heat a skillet over medium heat and cook the Canadian bacon for about 1-2 minutes per side until lightly browned. Set aside and keep warm.
To make the hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. In a separate heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
Place the bowl with the yolk mixture over a pot of simmering water (double boiler method) and whisk constantly until the mixture begins to thicken, about 2-3 minutes.
Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Be careful not to overheat the mixture to avoid curdling.
Stir in the cayenne pepper, salt, and a touch of ground black pepper. Remove from heat and keep the sauce warm.
Bring a medium saucepan of water to a gentle simmer. Add white vinegar to the water to help the eggs hold their shape while poaching.
Crack each egg into a small ramekin or cup. Gently slide the eggs, one at a time, into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer for firmer yolks.
Using a slotted spoon, carefully remove the poached eggs and drain on a paper towel.
Assemble the Eggs Callahan by placing a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg, and generously spoon the hollandaise sauce over the top.
Garnish with chopped fresh parsley and a sprinkle of ground black pepper. Serve immediately.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1393 mg | 30% | |
*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.
