Description
Classic eggs benedict is a traditional breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce on English muffins.
Ingredients
Scale
- 4 English muffins, split
- 8 large eggs
- 4 slices Canadian bacon
- 1 cup hollandaise sauce
- Chopped parsley for garnish
Instructions
- Toast the English muffins.
- In a skillet, cook the Canadian bacon until heated through.
- Bring a pot of water to a simmer.
- Crack each egg into a small bowl, then gently slide them into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set.
- Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble by placing a slice of Canadian bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh eggs for the best results.
- Hollandaise sauce can be made in advance and reheated.
- For a lighter version, substitute turkey bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: classic eggs benedict, breakfast, poached eggs, hollandaise sauce