Classic Eggs Benedict with Hollandaise Sauce

Name: Classic Eggs Benedict with Hollandaise Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: {'group': 'Main', 'item': '4 large eggs'}; {'group': 'Main', 'item': '4 slices Canadian bacon'}; {'group': 'Main', 'item': '2 English muffins, toasted'}; {'group': 'Sauce', 'item': '½ cup salted butter'}; {'group': 'Sauce', 'item': '3 large egg yolks'}; {'group': 'Sauce', 'item': '1 tbsp fresh lemon juice'}; {'group': 'Sauce', 'item': '½ tsp cayenne'}; {'group': 'Sauce', 'item': 'Kosher salt, to taste'}; {'group': 'Garnish', 'item': '12g very thinly sliced chives'}; {'group': 'Garnish', 'item': 'Freshly cracked black pepper, to taste'}; {'group': 'Garnish', 'item': 'Cayenne, optional for sprinkling'}; {'group': 'Seasoning', 'item': 'Splash of white distilled vinegar'}

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Indulge in the classic flavors of Eggs Benedict with creamy hollandaise sauce, savory Canadian bacon, and toasted English muffins. Perfect for brunch or a special breakfast treat!

829 kcal /serving 20 mins Serves 2 Medium American

Ingredients

Metric Imperial

{'group': 'Main', 'item': '4 large eggs'}
{'group': 'Main', 'item': '4 slices Canadian bacon'}
{'group': 'Main', 'item': '2 English muffins, toasted'}
{'group': 'Sauce', 'item': '½ cup salted butter'}
{'group': 'Sauce', 'item': '3 large egg yolks'}
{'group': 'Sauce', 'item': '1 tbsp fresh lemon juice'}
{'group': 'Sauce', 'item': '½ tsp cayenne'}
{'group': 'Sauce', 'item': 'Kosher salt, to taste'}
{'group': 'Garnish', 'item': '12g very thinly sliced chives'}
{'group': 'Garnish', 'item': 'Freshly cracked black pepper, to taste'}
{'group': 'Garnish', 'item': 'Cayenne, optional for sprinkling'}
{'group': 'Seasoning', 'item': 'Splash of white distilled vinegar'}

Preparation

Slice the chives thinly and set aside.
Toast the English muffins until golden brown.

Cooking

For the hollandaise, melt the butter gently over low heat.
In a blender, combine egg yolks and lemon juice, blending until thickened.
Gradually add melted butter while blending until the sauce is thick and emulsified.
Season with cayenne and salt, adjusting with more lemon juice if needed.
Keep warm.
For poached eggs, bring a saucepan of water to a gentle boil, adding vinegar.
Create a whirlpool in the water and gently add each egg, cooking for 3 mins until whites are set but yolks remain runny.
Remove with a slotted spoon.
In a separate pan, heat olive oil and sear Canadian bacon for 2 mins per side until browned.

Plating & Serving

Place a toasted English muffin half on each plate.
Top with a slice of Canadian bacon, a poached egg, and drizzle with hollandaise sauce.
Garnish with chives, black pepper, and a sprinkle of cayenne if desired.

Notes

No additional notes

Suggested Sides

fresh fruit salad hash browns

Nutrition per Serving

829 Calories

34.0g Protein 29% DV

29.2g Carbs 10% DV

65.1g Fat 83% DV

3.0g Fiber 8% DV

2.3g Sugars

1149mg Sodium 77% DV

797mg Cholesterol 227% DV

Diet Type	Low Carb
Health Labels	Sugar Conscious Kidney Friendly Keto Friendly Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free