Description
Classic Eggs Benedict with Hollandaise is a delicious and elegant dish perfect for celebrating Mother’s Day brunch.
Ingredients
Scale
- 4 English muffins, split
- 8 large eggs
- 8 slices of Canadian bacon
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Poach the eggs in simmering water until the whites are set but the yolks are still runny.
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon until heated through.
- For the Hollandaise sauce, melt the butter and whisk together the egg yolks and lemon juice in a bowl over simmering water until thickened.
- Slowly drizzle in the melted butter while whisking until the sauce is smooth.
- Assemble the dish by placing a slice of Canadian bacon on each muffin half, topping with a poached egg, and drizzling with Hollandaise sauce.
- Season with salt and pepper to taste and serve immediately.
Notes
- For a lighter version, you can use turkey bacon instead of Canadian bacon.
- Make sure to keep the Hollandaise sauce warm until serving.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and sauce preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg