Description
Eggs Benedict is a luxurious breakfast classic that features perfectly poached eggs resting on toasted English muffins, all drizzled with rich, creamy hollandaise sauce. This delightful dish tantalizes your taste buds with its balance of flavors and textures, making it a showstopper for any brunch gathering. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this recipe is sure to impress.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 4 tbsp unsalted butter
- 1 tbsp freshly squeezed lemon juice
- 1 tsp white vinegar
- Salt and pepper to taste
- Optional toppings: 4 slices Canadian bacon or 4 oz smoked salmon
Instructions
- Gather all ingredients for easy access.
- In a pot, bring water to a gentle simmer and add white vinegar.
- Toast English muffins until golden brown.
- Crack each egg into a small bowl then slip them into the simmering water. Cook for 3-4 minutes until whites are set and yolks remain runny.
- For hollandaise, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened (3-5 minutes). Gradually whisk in melted butter until smooth.
- Assemble by placing toasted muffins on plates, adding optional toppings, and topping with poached eggs and hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 400mg
Keywords: Use fresh eggs for better poaching results. Experiment with toppings like sautéed spinach for variety. Store leftovers separately; reheat hollandaise gently before serving.