Delicious and easy Eggs Benedict is a poached egg with Canadian Bacon on a toasted English muffin and topped with Hollandaise sauce.
- ½ c. unsalted butter
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- pinch of cayenne pepper optional
- 4 large eggs
- 1 Tbsp white vinegar
- 8 pieces Canadian bacon
- 2 English muffins
- 4 Tbsp unsalted butter room temperature
- Parsley chopped, optional
- Chives chopped, optional
- Salt and Pepper
Add egg yolks, lemon juice, salt and cayenne pepper to a blender. Then blend on medium high speed for about 30 seconds until yolks lighten in color.
In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat.
After butter is completely incorporated, turn off blender.
In a large skillet, cook Canadian bacon over medium-high heat about 1 minute on each side, or until heated through.
Remove from skillet and lay on a paper towel lined plate. Set aside.
With the blender going, slowly drizzle in warm melted butter. Make sure the butter is still warm when you drizzle it into the butter.
Turn on oven to high broil.
Spread butter on English muffin half and place on baking sheet, butter side up.
Toast in oven under broiler for 1-3 minutes or until golden brown, watching carefully not to burn. Alternatively use a toaster or toaster oven.
Fill a large deep frying pan or saucepan two-thirds full with water (at least 3-4 inches of water), then add vinegar. Bring to a boil.
Crack eggs one at a time into a small dish.
Reduce heat to low. You will want slight bubbles on the bottom of the pan still.
Gently slide egg into water. Cook eggs until whites are just set, about 3-4 minutes depending on how firm you want the egg yolk.
Remove egg with a slotted spoon.
- Hollandaise sauce doesn’t keep well, so plan to enjoy all of it with your brunch. It’s never hard for us to do that – it’s delicious!
- Canadian bacon is traditional, but you can swap it for regular bacon instead. My oven bacon is a great way to cook a big batch!
- For the poached eggs, don’t skip the vinegar. You can’t taste it in the cooked eggs, but it helps the egg whites coagulate and quickly cook so they form around the yolk as it cooks.
Calories: 490kcal | Carbohydrates: 14g | Protein: 11g | Fat: 44g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 405mg | Sodium: 370mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1521IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg