Easy Eggs Benedict

Transform your brunch game with this easy Eggs Benedict recipe, a classic yet surprisingly simple dish that’s perfect for any morning indulgence. Featuring perfectly toasted English muffins topped with warm, savory Canadian bacon, delicately poached eggs, and a rich, velvety hollandaise sauce made effortlessly in a blender, this recipe balances elegance and ease. With just 10 minutes of prep time and a few basic ingredients like butter, lemon juice, and a touch of cayenne pepper for a subtle kick, this dish is ready in under 30 minutes. Garnish with fresh parsley for a pop of color and serve immediately for a gourmet breakfast treat that feels like it came straight from a café. Discover how easy it is to recreate this brunch favorite at home!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 4 slices Canadian bacon
• 4 pieces Large eggs
• 1 tablespoon White vinegar
• 0.5 cup Unsalted butter
• 2 pieces Egg yolks
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.125 teaspoon Cayenne pepper
• 1 tablespoon Chopped parsley (optional, for garnish)

Directions

Step 1

Split the English muffins in half and toast them until golden. Set them aside on serving plates.

Step 2

In a skillet over medium heat, warm the Canadian bacon slices for 1-2 minutes on each side until heated through. Place one slice on each toasted muffin half.

Step 3

Fill a medium saucepan or deep skillet with 3-4 inches of water and bring it to a gentle simmer. Add the white vinegar.

Step 4

Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on top of the Canadian bacon.

Step 5

To prepare the hollandaise sauce, melt the butter in a microwave-safe dish or saucepan until fully melted and hot, but not browned.

Step 6

In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low speed for 10 seconds.

Step 7

Slowly stream the hot melted butter into the blender while it is running on low speed. Blend until the sauce is thick and creamy.

Step 8

Taste and adjust seasoning if necessary, then pour the hollandaise sauce generously over the poached eggs.

Step 9

Sprinkle with chopped parsley for garnish, if desired. Serve immediately while warm.

Nutrition Facts

Serving size	600.8 grams (600.8g)

Amount per serving	% Daily Value*
Calories	1359

Total Fat 86.70g	111%
Saturated Fat 39.20g	196%
Polyunsaturated Fat 0.40g
Cholesterol 1299mg	433%
Sodium 1919mg	83%
Total Carbohydrate 94.10g	34%
Dietary Fiber 8.20g	29%
Total Sugars 13.70g
Protein 61.90g	124%

Vitamin D 204IU	1020%
Calcium 219mg	17%
Iron 11mg	61%
Potassium 1279mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 17.6%

Carbs: 26.8%