Orange Eggs Benedict
Elevate your breakfast or brunch menu with a zesty twist on a classic—Orange Eggs Benedict! This indulgent dish pairs perfectly poached eggs with a velvety orange-infused hollandaise sauce that bursts with citrus flavor, thanks to fresh orange juice and zest. Nestled on a toasted English muffin and topped with savory Canadian bacon or ham, each bite blends creamy, tangy, and smoky elements for an unforgettable dining experience. With its bright flavors, elegant presentation, and optional garnish of fresh parsley or chives, this recipe is ideal for special mornings or entertaining guests. Quick to prepare in just 35 minutes, this Orange Eggs Benedict transforms your everyday brunch into a gourmet delight!
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 pieces Eggs
- 2 tablespoons Fresh orange juice
- 1 teaspoon Orange zest
- 1 cup Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon White vinegar
- 4 slices Canadian bacon or ham
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley or chives (optional, for garnish)
Instructions
Split the English muffins in half and lightly toast them. Set aside.
In a medium saucepan, melt the butter over low heat. Allow it to cool slightly while you prepare the hollandaise sauce.
In a heatproof bowl, whisk together the egg yolks, orange juice, and orange zest until smooth.
Place the bowl over a pot of simmering water (making sure the bowl doesn’t touch the water) and whisk constantly until the egg mixture thickens slightly, about 2-3 minutes.
Slowly drizzle the melted butter into the egg mixture while whisking continuously until the hollandaise sauce is thick and creamy. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Fill a medium saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer.
Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
In a skillet over medium heat, lightly brown the Canadian bacon or ham slices for about 1 minute on each side.
To assemble, place a slice of Canadian bacon or ham on each half of the toasted English muffins. Top with a poached egg, then spoon the orange hollandaise sauce generously over the top.
Garnish with chopped parsley or chives if desired, and serve immediately.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 393 mg | 8% | |
*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.
