Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through.
- Bring a pot of water to a gentle simmer. Crack eggs into individual cups and slide them into the water.
- Poach eggs for about 3-4 minutes until whites are set but yolks remain runny.
- In a small saucepan, melt butter over low heat. Whisk in egg yolks and lemon juice until thickened.
- Season hollandaise sauce with salt and pepper.
- Assemble by placing Canadian bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce.
Notes
- Use fresh eggs for best results.
- Hollandaise sauce should be served immediately.
- Garnish with chopped chives if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Eggs Benedict, Classic Eggs Benedict, Breakfast Recipes