Indulgent Eggs Benedict with Silky Hollandaise Made Easy

Enjoy a homemade Eggs Benedict for a delightful breakfast experience with savory Canadian bacon, poached eggs, and silky hollandaise.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 pieces English Muffins toasted
4 slices Canadian Bacon or smoked salmon

For the Eggs

4 pieces Eggs poached

For the Hollandaise Sauce

1 cup Butter melted
3 pieces Egg Yolks
2 tablespoons Lemon Juice freshly squeezed
to taste Salt
to taste Pepper

Optional Garnishes

to taste Cayenne for heat
to taste Paprika
to taste Chopped Chives or Parsley for garnish

Equipment

blender
skillet
toaster
pot
slotted spoon

Method

Step-by-Step Instructions

Prepare the hollandaise sauce by blending egg yolks and lemon juice, then adding melted butter while blending until thick and creamy.
Toast English muffins until golden brown and keep warm.
Cook Canadian bacon in a skillet over medium heat until golden.
Poach the eggs in simmering water until whites are set and yolks are soft.
Assemble by placing meat on toasted muffins and topping with poached eggs.
Generously spoon hollandaise over eggs and garnish as desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

For optimal texture and flavor, consume immediately after preparation.

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