Description
Classic Eggs Benedict is the epitome of brunch luxury, featuring perfectly poached eggs atop toasted English muffins, all crowned with rich and creamy hollandaise sauce. This dish elevates any meal, making it perfect for leisurely weekends or special celebrations. Its delightful combination of flavors and textures will impress your guests and leave them craving more.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh herbs (chives or parsley) for garnish (optional)
Instructions
- Prepare the hollandaise sauce: Melt butter in a saucepan over low heat. Whisk together egg yolks and lemon juice in a bowl until frothy. Gradually add melted butter while whisking continuously until smooth.
- Poach the eggs: Bring water to a gentle simmer in a wide pot. Crack each egg into a small bowl, then gently slide them into the water. Cook for about 3 minutes until whites are set and yolks remain runny.
- Toast the English muffins: Slice muffins in half and toast until golden brown.
- Assemble the dish: Place muffin halves on plates, top with crispy bacon or Canadian bacon if desired, then add poached eggs.
- Drizzle hollandaise sauce over each egg and garnish with chopped herbs if using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 850mg
- Fat: 49g
- Saturated Fat: 30g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg