Classic
Eggs Benedict
Servings
4
Ready In:
30 minutes
Good For:
Breakfast
About this Recipe
Enjoy a weekend brunch at home with this Classic Eggs Benedict dish with a twist.
Made with a toasted English muffin, that is topped with a savory slice of Canadian bacon, perfectly poached eggs, and then drizzled with a rich hollandaise sauce. A perfect way to start any day of the week!
INGREDIENTS:
ROLLS
- 8 slices Niman Ranch All-Natural Uncured Canadian Bacon
- 4 English Muffins, split and toasted
- 8 large Fresh Eggs
- 1 1/2 Tablespoons White Vinegar
- Fresh Chives, chopped (for garnish)
HOLLANDAISE SAUCE:
- 3 large Egg Yolks
- 1 Tablespoon Lemon Juice
- 1/2 cup Unsalted Butter, melted
- 1/4 teaspoon Cayenne Pepper
- Salt and Pepper, to taste
Step 1
Preheat your oven to 350ºF (175ºC).
Step 2
In a non-stick pan over medium heat, lightly brown the Canadian bacon slices on both sides. Set aside.
Step 3
Fill a large pot with water and bring to a gentle simmer. Add vinegar.
Step 4
Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, keeping the water at a gentle simmer.
Step 5
Poach the eggs for about 3 minutes for a soft, runny yolk.
Step 6
While the eggs are poaching, prepare the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until well combined.
Step 7
Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water.
STEP 8
Continue whisking vigorously while slowly pouring in the melted butter. Whisk until the sauce thickens. Season with salt and pepper to taste.
STEP 9
Place the toasted English muffin havles on a baking sheet. Top each half with a slice of Canadian bacon, followed by a poached egg.
STEP 10
Spoon hollandaise sauce generously over the eggs.
STEP 11
Place the baking sheet in the oven and bake for 3-4 minutes, or until the hollandaise sauce is warm and slightly golden.
STEP 12
Remove from the oven, garnish with fresh chives, and serve immediately.
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