Easy Eggs Benedict
Transform your brunch game with this easy Eggs Benedict recipe, a classic yet surprisingly simple dish that’s perfect for any morning indulgence. Featuring perfectly toasted English muffins topped with warm, savory Canadian bacon, delicately poached eggs, and a rich, velvety hollandaise sauce made effortlessly in a blender, this recipe balances elegance and ease. With just 10 minutes of prep time and a few basic ingredients like butter, lemon juice, and a touch of cayenne pepper for a subtle kick, this dish is ready in under 30 minutes. Garnish with fresh parsley for a pop of color and serve immediately for a gourmet breakfast treat that feels like it came straight from a café. Discover how easy it is to recreate this brunch favorite at home!
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Ingredients
- 2 pieces English muffins
- 4 slices Canadian bacon
- 4 pieces Large eggs
- 1 tablespoon White vinegar
- 0.5 cup Unsalted butter
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon Chopped parsley (optional, for garnish)
Directions
Step 1
Split the English muffins in half and toast them until golden. Set them aside on serving plates.
Step 2
In a skillet over medium heat, warm the Canadian bacon slices for 1-2 minutes on each side until heated through. Place one slice on each toasted muffin half.
Step 3
Fill a medium saucepan or deep skillet with 3-4 inches of water and bring it to a gentle simmer. Add the white vinegar.
Step 4
Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on top of the Canadian bacon.
Step 5
To prepare the hollandaise sauce, melt the butter in a microwave-safe dish or saucepan until fully melted and hot, but not browned.
Step 6
In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low speed for 10 seconds.
Step 7
Slowly stream the hot melted butter into the blender while it is running on low speed. Blend until the sauce is thick and creamy.
Step 8
Taste and adjust seasoning if necessary, then pour the hollandaise sauce generously over the poached eggs.
Step 9
Sprinkle with chopped parsley for garnish, if desired. Serve immediately while warm.
Nutrition Facts
| Serving size | (600.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1359.4 |
| Total Fat 86.7g | 0% |
| Saturated Fat 39.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1298.6mg | 0% |
| Sodium 1918.5mg | 0% |
| Total Carbohydrate 94.1g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 13.7g | |
| Protein 61.9g | 0% |
| Vitamin D 204.0IU | 0% |
| Calcium 218.7mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1278.9mg | 0% |
Source of Calories