Scrambled Eggs Benedict
Elevate your breakfast game with this indulgent twist on a classic—Scrambled Eggs Benedict. Perfectly toasted English muffins serve as the base, layered with savory Canadian bacon, fluffy scrambled eggs, and a luxurious homemade hollandaise sauce that’s velvety and rich with hints of lemon and cayenne. This creative take swaps the traditional poached eggs for creamy scrambled eggs, making the dish approachable yet elegant. With just 25 minutes of preparation and cooking time, this recipe is ideal for a weekend brunch or a special breakfast treat. Garnished with fresh chives, each bite is a symphony of flavors and textures that’s as visually stunning as it is delicious. Serve it up for a truly memorable meal that will impress family, friends, or guests!
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Ingredients
- 2 pieces English muffins
- 4 slices Canadian bacon
- 4 large Eggs
- 2 tablespoons Whole milk or heavy cream
- 6 tablespoons Unsalted butter
- 2 large Egg yolks
- 1 tablespoon Lemon juice
- 0.125 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chives (optional, for garnish)
Directions
Step 1
Split the English muffins into halves and toast them until golden brown. Set aside.
Step 2
In a skillet over medium heat, cook the Canadian bacon slices until slightly browned on both sides. Remove and keep warm.
Step 3
In a small saucepan, melt 4 tablespoons of butter over low heat. While it melts, whisk the egg yolks with lemon juice in a heatproof bowl until smooth.
Step 4
Place the bowl of yolks over a saucepan of simmering water (double boiler setup). Slowly drizzle in the melted butter while whisking constantly until the mixture thickens and becomes a creamy hollandaise sauce. Add a pinch of cayenne pepper and a little salt to taste. Set aside and keep warm.
Step 5
In a separate bowl, whisk the eggs with 2 tablespoons of milk or cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined.
Step 6
In a non-stick skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Pour in the egg mixture and stir gently with a spatula, forming soft, creamy curds. Remove from heat before they are fully set to avoid overcooking.
Step 7
To assemble, place two toasted English muffin halves on each plate. Top each muffin half with a slice of Canadian bacon, followed by a generous spoonful of scrambled eggs.
Step 8
Drizzle the hollandaise sauce over the top, and garnish with chopped chives if desired.
Step 9
Serve immediately and enjoy this decadent breakfast treat!
Nutrition Facts
| Serving size | (652.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.5 |
| Total Fat 110.7g | 0% |
| Saturated Fat 54.0g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1363.6mg | 0% |
| Sodium 4298.9mg | 0% |
| Total Carbohydrate 93.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 15.9g | |
| Protein 64.4g | 0% |
| Vitamin D 223.5IU | 0% |
| Calcium 264.0mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1329.6mg | 0% |
Source of Calories