Harm's Family Eggs Benedict 1976

Experience the timeless elegance of "Harm's Family Eggs Benedict 1976," a classic recipe with a nostalgic twist that will elevate your breakfast or brunch table. Featuring perfectly toasted English muffins as the foundation, this dish is layered with savory seared Canadian bacon, delicately poached eggs, and a rich, velvety homemade hollandaise sauce infused with a hint of lemon and cayenne pepper for a slight kick. The use of traditional techniques, like emulsifying the butter into the yolks and poaching eggs to perfection, ensures exceptional flavor and texture in every bite. Topped with a sprinkle of fresh parsley for a vibrant, aromatic finish, this indulgent recipe is a must-try for lovers of gourmet brunch fare. With just 40 minutes from start to finish, this retro-inspired Eggs Benedict is the ultimate way to savor timeless brunch sophistication.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces English muffins
• 8 large Eggs
• 8 slices Canadian bacon
• 1 cup Unsalted butter
• 3 large Egg yolks
• 2 tablespoons Lemon juice
• 0.25 teaspoons Cayenne pepper
• 0.5 teaspoons Salt
• 2 tablespoons White vinegar
• 2 tablespoons Fresh parsley

Directions

Step 1

Split the English muffins in half and lightly toast them. Set aside.

Step 2

Heat a skillet over medium heat and sear the Canadian bacon slices until lightly browned on both sides. Keep warm.

Step 3

To prepare the hollandaise sauce, melt the unsalted butter in a small saucepan and keep warm.

Step 4

In a heatproof bowl, whisk together the egg yolks, lemon juice, cayenne pepper, and salt until smooth.

Step 5

Place the bowl over a small pot of simmering water (make sure the bottom of the bowl does not touch the water) and whisk constantly until the egg mixture thickens slightly, about 2-3 minutes.

Step 6

Very slowly drizzle the melted butter into the egg mixture while whisking vigorously to emulsify the sauce. Once thick and creamy, remove from heat and keep warm.

Step 7

Fill a deep skillet or saucepan with water, add the white vinegar, and bring it to a gentle simmer.

Step 8

Crack each egg into a small ramekin or cup, then gently slide the eggs one at a time into the simmering water. Poach for 3-4 minutes, until whites are set but yolks remain runny.

Step 9

Remove the poached eggs with a slotted spoon and drain them on a paper towel.

Step 10

Assemble the Eggs Benedict by layering each English muffin half with a slice of seared Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

Step 11

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1193.9g)

Amount per serving	% Daily Value*
Calories	2682.3

Total Fat 166.9g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 2412.8mg	0%
Sodium 5020.9mg	0%
Total Carbohydrate 182.9g	0%
Dietary Fiber 16.6g	0%
Total Sugars 28.9g
Protein 123.6g	0%

Vitamin D 397.6IU	0%
Calcium 423.7mg	0%
Iron 20.7mg	0%
Potassium 2596.1mg	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: 55.1%

Protein: 18.1%

Carbs: 26.8%