Description
A classic brunch dish featuring poached eggs, savory Canadian bacon, and rich hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon or ham
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Toast the English muffins until golden brown and crispy.
- Cook the Canadian bacon in a skillet over medium heat until heated through and place on top of the toasted muffins.
- In a pot, bring water and white vinegar to a gentle simmer. Poach the eggs until whites are set and yolks are runny, about 3-4 minutes.
- Melt the butter in a small saucepan. Whisk together egg yolks and lemon juice, then gradually whisk in the melted butter until thickened. Season with salt and pepper.
- Use a slotted spoon to place one poached egg atop each muffin half with bacon.
- Drizzle hollandaise sauce over the assembled Eggs Benedict and garnish with chopped chives. Serve immediately.
Notes
Use the freshest eggs for best poaching results. You can substitute Canadian bacon with prosciutto or turkey bacon for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 186mg