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Eggs Benedict with Hollandaise Sauce

Takes 10 minutes | Serves 4 |

Eggs Benedict, a classic American breakfast, features a toasted English muffin, Canadian bacon, a poached egg, and rich hollandaise sauce.

Ingredients

  • 2 pieces English muffins
  • 4 pieces large eggs
  • 4 slices Canadian bacon
  • 1 splash vinegar
  • 60 g butter
  • 4 pieces egg yolks
  • 2 tsp lemon juice
  • 1 tbsp heavy whipping cream
  • some to taste salt
  • some to taste pepper

Steps

    Hollandaise Sauce

    • Melt butter in a small saucepan.
    • In a separate bowl, beat egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
    • Gradually add hot melted butter to egg mixture, stirring constantly.
    • Return mixture to saucepan. Cook on low heat, stirring, for 20-30 seconds. Remove from heat.
    • Stir in additional cream if needed to thin the sauce.

    Poaching Eggs

    • Bring 3 inches of water to a simmer in a pot. Add a splash of vinegar.
    • Crack an egg into a cup and gently lower it into simmering water. Cook for 3-5 minutes.
    • Remove egg with a slotted spoon. Skim any foam from water if necessary.

    Assembly

    • Toast English muffins. Top each with Canadian bacon, then a poached egg.
    • Top with hollandaise sauce.

Nutritional Information

348 calories per serving