Potluck Eggs Benedict
Get ready to impress your crowd with Potluck Eggs Benedict, the ultimate dish for a stress-free yet luxurious gathering. This reinvented breakfast classic features perfectly baked eggs for consistent results, toasted English muffins, and savory Canadian bacon, all crowned with a velvety homemade hollandaise sauce full of buttery richness and a zesty hint of lemon. Quick to prepare with just 15 minutes of prep time and perfect for serving a group, this recipe simplifies traditional poaching techniques while maintaining its gourmet appeal. Garnish with fresh parsley for an eye-catching touch, and serve warm to wow your guests. Ideal for potlucks, brunch parties, or any special occasion, this recipe's make-ahead components ensure you spend less time in the kitchen and more time enjoying the celebration.
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Recipe Information
Ingredients
- 8 pieces English muffins
- 16 large Eggs
- 16 slices Canadian bacon
- 1 cup Unsalted butter
- 4 large Egg yolks
- 2 tablespoons Lemon juice
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
- 1 as needed Nonstick cooking spray
Instructions
1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray.
2. Crack one egg into each greased muffin cup. Sprinkle a small pinch of salt over each egg. Bake in the preheated oven for 10-12 minutes, or until the whites are set but the yolks are still slightly runny (bake longer if a firmer yolk is desired).
3. While the eggs bake, slice the English muffins in half and arrange them on a baking sheet. Toast them in the oven for 5-7 minutes or until golden brown.
4. In a medium skillet, lightly brown the Canadian bacon slices over medium heat for 2-3 minutes per side. Set aside.
5. To make the hollandaise sauce, melt the butter in a small saucepan and keep it warm. In a blender, combine the egg yolks, lemon juice, water, salt, and cayenne pepper. Blend on medium speed for 10 seconds.
6. While the blender is running, slowly drizzle the warm melted butter into the mixture. Continue blending until the sauce is thick and creamy. If it becomes too thick, mix in a teaspoon of warm water. Taste and adjust seasoning as necessary.
7. Assemble the dish by placing a toasted English muffin half on a serving platter. Top each half with a slice of Canadian bacon, a baked egg, and a generous spoonful of hollandaise sauce. Repeat for all portions.
8. Garnish with chopped parsley if desired, and serve warm. For a potluck, you can prepare the components in advance and assemble just before serving.
Nutrition Facts
Calories |
4416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4209 mg | 1403% | |
| Sodium | 8820 mg | 383% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 56.5 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 752 mg | 58% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4926 mg | 105% | |
*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.
