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Classic Eggs Benedict

Classic Eggs Benedict prepared dish

Classic eggs benedict features poached eggs served on toasted english muffins, topped with canadian bacon and a rich hollandaise sauce. This elegant dish is perfect for brunch or a special breakfast occasion. Enjoy the delightful combination of flavors and textures in every bite!

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, butter, eggs, egg yolks.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp black pepper (freshly ground)
  • 1 cup butter (melted)
  • 8 large eggs (poached)
  • 4 large egg yolks (raw)
  • 4 slices canadian bacon (lightly cooked)
  • 2 pieces english muffins (split and toasted)
  • 1 tsp salt
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tbsp chives (chopped)

Instructions

  1. Begin by poaching the eggs in simmering water until the whites are set and the yolks remain runny, about 3-4 minutes.
  2. While the eggs are poaching, prepare the hollandaise sauce by whisking the egg yolks, lemon juice, and salt in a bowl over a pot of simmering water.
  3. Gradually add the melted butter while continuously whisking until the sauce thickens and becomes creamy.
  4. Toast the English muffins and place a slice of Canadian bacon on each half.
  5. Once the eggs are poached, carefully place one egg on each muffin half with bacon.
  6. Drizzle the hollandaise sauce over the eggs and garnish with chopped chives and freshly ground black pepper.

Nutrition (per serving)

  • Calories: 480
  • Protein: 21 g
  • Fat: 36 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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