Eggs Benny

Treat yourself to a classic brunch favorite with this indulgent Eggs Benedict recipe, a true showstopper for any morning spread. Perfectly toasted English muffins provide a crisp base for layers of tender, seared Canadian bacon and velvety poached eggs. The star of the dish, a luxuriously silky homemade hollandaise sauce, is brightened with lemon juice and a hint of cayenne for a subtle kick. With just 30 minutes of prep and cook time, you’ll master techniques like poaching and creating a foolproof double boiler sauce. This iconic breakfast recipe is ideal for weekend gatherings or special occasions, delivering restaurant-worthy elegance from your own kitchen. Pair it with a side of hash browns or fresh greens, and you’ve got a deliciously complete meal.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 4 pieces Eggs
• 4 slices Canadian bacon
• 1 cup Unsalted butter
• 3 pieces Egg yolks
• 1 tablespoon Lemon juice
• 1 pinch Cayenne pepper (optional)
• 1 tablespoon White vinegar
• 1 to taste Salt
• 1 to taste Black pepper

Directions

Step 1

Split the English muffins in half and toast them until golden brown. Set aside.

Step 2

Heat a skillet over medium heat and lightly sear the Canadian bacon for 2-3 minutes on each side until warm and slightly browned. Set aside.

Step 3

For the hollandaise sauce: Melt the butter in a small saucepan over low heat and keep it warm. In a heatproof bowl, whisk together the egg yolks and lemon juice until combined.

Step 4

Place the bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water. Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens to a creamy consistency.

Step 5

Season the hollandaise sauce with salt, pepper, and a pinch of cayenne pepper, if desired. Keep warm until ready to serve.

Step 6

To poach the eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar to the water.

Step 7

Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are fully set but the yolks remain runny.

Step 8

Use a slotted spoon to gently remove the poached eggs and place them on a paper towel to drain.

Step 9

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

Step 10

Garnish with freshly cracked black pepper and a sprinkle of cayenne, if desired. Repeat for the remaining servings. Serve immediately and enjoy!

Nutrition Facts

Serving size	683 grams (683.0g)

Amount per serving	% Daily Value*
Calories	1841

Total Fat 138.60g	178%
Saturated Fat 69.10g	345%
Polyunsaturated Fat 0.40g
Cholesterol 1607mg	536%
Sodium 4300mg	187%
Total Carbohydrate 94.50g	34%
Dietary Fiber 9.20g	33%
Total Sugars 14.50g
Protein 66.70g	133%

Vitamin D 226IU	1132%
Calcium 265mg	20%
Iron 12mg	64%
Potassium 1368mg	29%

*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: 65.9%

Protein: 14.1%

Carbs: 20.0%