Eggs Benedict a La Emeril

Elevate your brunch game with the decadent "Eggs Benedict à La Emeril," a timeless classic with a gourmet twist. This recipe features perfectly poached eggs delicately perched atop toasted English muffins and savory seared Canadian bacon, all crowned with a rich, velvety hollandaise sauce infused with a touch of cayenne and fresh lemon juice for a subtle zing. With its step-by-step guide to achieving flawlessly poached eggs and a foolproof hollandaise, this dish is as approachable as it is luxurious. Garnished with a sprinkle of fresh parsley and served piping hot, it’s the ultimate crowd-pleaser for weekend mornings or special occasions. Serve this masterpiece alongside a crisp green salad or roasted potatoes for a brunch spread that’s sure to impress. Search no further—this Eggs Benedict recipe is the perfect blend of classic technique and signature Emeril flair!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces Large eggs
• 2 tablespoons White vinegar
• 1 cup Unsalted butter
• 3 pieces Egg yolks
• 1 tablespoon Fresh lemon juice
• 1 pinch Cayenne pepper
• 1 to taste Salt
• 1 to taste Freshly ground black pepper
• 4 pieces English muffins
• 8 slices Canadian bacon
• 1 teaspoon Chopped fresh parsley

Directions

Step 1

Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add the white vinegar.

Step 2

Crack each egg into a small bowl and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on a warm plate.

Step 3

In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.

Step 4

In a metal or glass mixing bowl, whisk together the egg yolks and lemon juice until combined.

Step 5

Place the mixing bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly while slowly drizzling in the melted butter. The mixture should thicken to a smooth, creamy consistency.

Step 6

Season the hollandaise sauce with cayenne pepper, salt, and black pepper. Remove from heat and keep warm.

Step 7

Toast the English muffins until golden brown. In a skillet, lightly sear the Canadian bacon slices over medium heat until warmed through and slightly caramelized.

Step 8

To assemble, place a toasted English muffin half on a plate. Top with a slice of seared Canadian bacon, followed by a poached egg. Spoon a generous amount of hollandaise sauce over the top.

Step 9

Garnish each Eggs Benedict with a pinch of chopped parsley and a dash of freshly ground black pepper. Serve immediately and enjoy!

Nutrition Facts

Serving size	1177.3 grams (1177.3g)

Amount per serving	% Daily Value*
Calories	2661

Total Fat 168.80g	216%
Saturated Fat 76.70g	384%
Polyunsaturated Fat 0.90g
Cholesterol 2413mg	804%
Sodium 6190mg	269%
Total Carbohydrate 186.60g	68%
Dietary Fiber 16.40g	59%
Total Sugars 27.00g
Protein 121.20g	242%

Vitamin D 390IU	1948%
Calcium 419mg	32%
Iron 22mg	119%
Potassium 2543mg	54%

*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: 55.2%

Protein: 17.6%

Carbs: 27.1%