Delias Heavenly Eggs Benedict

Indulge in the ultimate breakfast luxury with Delia's Heavenly Eggs Benedict, a timeless classic elevated with a velvety homemade hollandaise sauce and perfectly poached eggs. This impressive yet approachable recipe combines golden-toasted English muffins, savory Canadian bacon, and eggs poached to perfection, topped with a rich, buttery hollandaise sauce seasoned with a hint of cayenne and fresh lemon juice. With step-by-step guidance for crafting flawless hollandaise and foolproof poaching techniques, this recipe ensures a restaurant-quality brunch experience in just 35 minutes. Garnish with fresh chives for a pop of color and added elegance, and serve to delight family or guests. Perfect for weekend brunches, special occasions, or a treat-yourself morning feast!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 pieces English muffins
• 4 slices Canadian bacon
• 8 tablespoons Unsalted butter
• 3 large Egg yolks
• 1 tablespoon Lemon juice
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons White vinegar
• 1 teaspoon Salt
• 1 tablespoon Fresh chives (optional, for garnish)

Directions

Step 1

Start by making the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly. Place the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water.

Step 2

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to create an emulsion. Whisk until the sauce thickens and becomes creamy. Add a pinch of cayenne pepper and salt to taste. Remove from heat and cover to keep warm.

Step 3

To poach the eggs, bring a medium-sized pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup or ramekin, then slide the eggs gently into the simmering water. Cook for 3–4 minutes for perfectly poached eggs.

Step 4

Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with paper towels to drain any excess water.

Step 5

Toast the English muffins halves until golden brown. In a skillet over medium heat, warm up the Canadian bacon slices for 1–2 minutes on each side until heated through.

Step 6

Assemble the Eggs Benedict: Place one slice of Canadian bacon on each English muffin half. Gently place a poached egg on top, and generously spoon the hollandaise sauce over the eggs.

Step 7

Garnish with freshly chopped chives if desired, and serve immediately.

Nutrition Facts

Serving size	(695.8g)

Amount per serving	% Daily Value*
Calories	1834.2

Total Fat 138.2g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1607.1mg	0%
Sodium 4298.9mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 14.6g
Protein 66.2g	0%

Vitamin D 226.3IU	0%
Calcium 255.8mg	0%
Iron 10.9mg	0%
Potassium 1326.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 14.1%

Carbs: 19.7%