Christmas Brunch Do Ahead Eggs Benedict
Delight your holiday guests with this "Christmas Brunch Do Ahead Eggs Benedict," the ultimate make-ahead recipe for stress-free entertaining. Perfectly toasted English muffins are layered with savory Canadian bacon, delicate poached eggs, and a luxuriously creamy homemade hollandaise sauce that’s brightened with a touch of fresh lemon juice and a hint of cayenne. Designed with convenience in mind, this recipe allows you to prepare the components in advance and assemble quickly, making it an ideal brunch centerpiece for Christmas morning or any festive occasion. Garnish with fresh parsley for a pop of color, and enjoy a restaurant-worthy dish from the comfort of your home. It’s the perfect combination of flavor, elegance, and practicality for your holiday celebrations.
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Ingredients
- 6 whole English muffins
- 12 whole Large eggs
- 12 slices Cooked Canadian bacon
- 1 cup Unsalted butter
- 4 whole Egg yolks
- 2 tablespoons Lemon juice
- 2 tablespoons Hot water
- 0.5 teaspoons Salt
- 0.25 teaspoons Cayenne pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Directions
Step 1
1. Preheat your oven to 200°F (93°C). Split the English muffins in half and place them on a baking sheet, cut side up. Set aside.
Step 2
2. Lay the Canadian bacon slices on a separate baking sheet and set them aside as well.
Step 3
3. Bring a large pot of water to a boil, then reduce it to a gentle simmer. Add 1 tablespoon of vinegar (optional) to help the egg whites coagulate more neatly.
Step 4
4. Break each egg into a small bowl. Slide the eggs gently into the simmering water one at a time and poach for about 3 minutes, or until the whites are set but the yolks are still soft. Remove each poached egg with a slotted spoon and transfer them to a plate lined with paper towels.
Step 5
5. To make the hollandaise sauce, melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, hot water, salt, and cayenne pepper. Blend on low speed for 10-15 seconds to mix.
Step 6
6. With the blender running on low, slowly drizzle the melted butter into the mixture until the hollandaise thickens and becomes creamy. Transfer the sauce to a bowl and cover with plastic wrap, keeping it warm.
Step 7
7. Toast the English muffins in the oven for 5-7 minutes, then warm the Canadian bacon for 3-5 minutes in the same oven.
Step 8
8. To assemble, place two muffin halves on each plate. Top each half with a slice of Canadian bacon, then a poached egg. Spoon a generous amount of hollandaise sauce over the eggs.
Step 9
9. If desired, garnish with chopped fresh parsley. Serve immediately or store components separately for reheating and assembling the next day.
Nutrition Facts
| Serving size | (1754.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3643.8 |
| Total Fat 204.7g | 0% |
| Saturated Fat 87.0g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 3445.9mg | 0% |
| Sodium 7552.5mg | 0% |
| Total Carbohydrate 281.4g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 41.4g | |
| Protein 198.3g | 0% |
| Vitamin D 580.4IU | 0% |
| Calcium 617.1mg | 0% |
| Iron 32.8mg | 0% |
| Potassium 4436.3mg | 0% |
Source of Calories