Eggs Benedict
Eggs Benedict features poached eggs, savory Canadian bacon, and creamy hollandaise sauce atop toasted English muffins, perfect for a luxurious breakfast or brunch.
Ingrédients
Main Ingredients
- 2 pieces English muffins, split
- 4 large eggs
- 4 slices Canadian bacon
- 1 cup hollandaise sauce (store-bought or homemade)
- to taste Fresh parsley, for garnish
- to taste Salt and pepper, to taste
Instructions
Preparation
- Start by gathering all your ingredients. Split the English muffins in half and set them aside. Ensure you have your eggs, Canadian bacon, and hollandaise sauce ready to go for a smooth cooking experience.
Cooking
- Begin by toasting the English muffin halves until they achieve a golden brown hue, approximately 3-5 minutes.
- In a skillet, cook the Canadian bacon over medium heat until it’s warmed through, about 2-3 minutes per side.
- Bring a pot of water to a gentle simmer, adding a splash of vinegar to help the egg whites solidify.
- Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove them gently with a slotted spoon.
Assembly
- Place the warm Canadian bacon atop the toasted muffin halves.
- Gently place a poached egg on each muffin and bacon stack.
- Generously drizzle the hollandaise sauce over the poached eggs.
- Finish your dish by garnishing with fresh parsley.
- Eggs Benedict is best enjoyed fresh. Serve immediately.
Notes
For a lower-carb option, replace English muffins with slices of avocado or grilled tomatoes. Ensure hollandaise sauce is at room temperature for serving.