How to make Eggs Benedict
Breakfast for EVERYONE! A super easy recipe for Eggs Benedict that will please the whole family. Toasted English muffins, topped with Canadian bacon, poached eggs and a rich hollandaise sauce - yum!
Servings 2
Calories 804kcal
Ingredients
- 1 tablespoon white vinegar
- 4 large eggs
- 4 English muffin halves use hash browns if desired
- 8 slices Canadian bacon
- 1 cup hollandaise sauce make it or buy it
Optional
- chopped dill or parsley to serve
Instructions
Make the Hollandaise
- Make 1 cup hollandaise sauce and keep warm.
Cook the Muffins (or Hash Browns)
- Toast 4 English muffin halves and butter, or cook the hash browns in the oven according to package directions.
Cook the eggs
- Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add 1 tablespoon white vinegar.
- Gently each one of the 4 large eggs into individual cups and lower carefully into the water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
- Remove from the water and keep warm.
Cook the Canadian Bacon
- In another skillet, cook 8 slices Canadian bacon until browned and keep warm.
Assembly
- Place the butterd muffins or hash browns on a serving plate.
- Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top.
- Serve immediately.
- Devour.
Notes
- Add a little cayenne to the hollandaise
- Use dill OR parsley on top to make it pretty!
- Use regular shaved ham instead of Canadian bacon - just make sure it's hot!
- Make sure you serve the hollandaise asap after it's made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
- Add vinegar to the poaching water. It helps keep the egg whites together!
Nutrition
Calories: 804kcal | Carbohydrates: 4g | Protein: 39g | Fat: 69g | Saturated Fat: 37g | Cholesterol: 799mg | Sodium: 1574mg | Potassium: 543mg | Vitamin A: 2285IU | Vitamin C: 5.8mg | Calcium: 107mg | Iron: 3.1mg
