Description
A classic brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce, served on toasted English muffins.
Ingredients
Scale
- 2 English muffins (split in half)
- 4 slices Canadian bacon
- 4 eggs (fresh)
- 1 tablespoon white vinegar
- 1/2 cup butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- for garnish paprika
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until browned, about 2 minutes per side.
- In a large pot, bring water to a simmer and add the white vinegar.
- Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny.
- In a medium bowl, whisk together melted butter, egg yolks, lemon juice, and salt until smooth and creamy to make the hollandaise sauce. Keep warm.
- To assemble, place a slice of Canadian bacon on each half of the toasted English muffin, top with a poached egg, and drizzle with hollandaise sauce.
- Season with black pepper and garnish with paprika before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 12
- Cholesterol: 300
Keywords: Eggs Benedict, brunch recipe, poached eggs, hollandaise sauce, classic breakfast, Canadian bacon, English muffins