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Eggs Benedict

Category: Breakfast

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Plate with two eggs benedict.
Plate with two eggs benedict.

Overview

  1. Yields: 2 servings
  2. Prep time: 20 minutes
  3. Cook time: 10 minutes

Ingredients

For the hollandaise sauce

  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup melted unsalted butter
  • Salt and pepper to taste

For the eggs benedict

  • 2 English muffins, split in half
  • 4 slices Canadian bacon
  • 2 large eggs
  • 1/4 cup water

Instructions

  1. Make the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture is thick and creamy, about 5-7 minutes.  
  2. Add butter: Slowly drizzle in the melted butter, whisking constantly until the sauce is emulsified and smooth. Season with salt and pepper to taste.
  3. Poach eggs: In a saucepan, bring a large pot of water to a gentle simmer. Add the vinegar to the water. Crack the eggs into a small bowl and gently slip them into the simmering water. Cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny.
  4. Assemble eggs benedict: Toast the English muffins. Place a slice of Canadian bacon on each half of the English muffin. Top with a poached egg.
  5. Pour hollandaise sauce: Pour the hollandaise sauce over the poached eggs.
  6. Serve immediately: Serve the eggs benedict immediately, while the hollandaise sauce is still warm.

Tips

  • For a richer flavor, add a tablespoon of heavy cream to the hollandaise sauce.
  • You can substitute Canadian bacon with smoked salmon or ham.
  • For a healthier option, use whole-wheat English muffins.
  • Serve the eggs benedict with a side of hash browns or fruit.

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