Description
A delicious breakfast dish featuring poached eggs, Canadian bacon, and a rich hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped chives for garnish (optional)
Instructions
- In a skillet over medium heat, cook the Canadian bacon until browned on both sides. Set aside and keep warm.
- In a medium saucepan, bring water to a simmer and add the vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- For the hollandaise sauce, melt the butter in a small saucepan. In a separate bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and doubles in volume.
- Slowly drizzle in the melted butter while continuing to whisk. Season with salt and pepper to taste. Remove from heat.
- To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, then a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives if desired.
Notes
- For perfectly poached eggs, make sure the water is at a gentle simmer, not a rolling boil.
- You can prepare the hollandaise sauce ahead of time and keep it warm over low heat, stirring occasionally.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 220
Keywords: eggs benedict, classic eggs benedict, hollandaise sauce, breakfast recipe, poached eggs