Description
A classic breakfast dish featuring poached eggs, Canadian bacon, and buttery hollandaise sauce on toasted English muffins, perfect for any morning or brunch occasion.
Ingredients
Scale
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Dash of cayenne (optional)
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- Chopped chives for garnish
- Black pepper for garnish
Instructions
- In a heatproof bowl, whisk the egg yolks and lemon juice until thick. Place the bowl over a pan of simmering water. Slowly add in the melted butter while whisking until the sauce becomes thick and smooth. Season with salt and cayenne if desired. Remove from heat and cover to keep warm.
- In a skillet over medium heat, cook the Canadian bacon until browned and heated through.
- Bring water to a gentle simmer in a saucepan. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3 to 4 minutes until the yolk is runny. Remove the eggs with a slotted spoon.
- Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon the warm hollandaise sauce over. Garnish with chopped chives and a sprinkle of black pepper.
Notes
Serve immediately for the best flavor. Store leftovers separately in the refrigerator and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching, Stovetop
- Cuisine: American
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: 3g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Eggs Benedict, breakfast, hollandaise sauce, brunch recipes, easy recipes