Breakfast & Brunchbillyparisi5.0
Eggs Benedict Recipe
This classic Eggs Benedict Recipe with English muffins, poached eggs, Canadian bacon, and hollandaise sauce is the perfect elegant breakfast.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
📝 Preparation Steps
1
Hollandaise:
2
Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about ⏱️ 2 minutes.
egg yolks4
3
Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to ⏱️ 4 minutes.
4
Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.
5
Poached Eggs:
eggs8
6
Add some vinegar to a medium-size pot with water and simmer over low to medium heat.
7
Stir the water using a spoon for ⏱️ 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to ⏱️ 3 minutes or until the egg whites are cooked but the yolk is runny.
8
Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.
eggs8
9
Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.
toasted English muffin halves8Canadian bacon (heated)8 sliceseggs8
Nutrition Facts
calories
802 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
1179 mg
protein Content
35 g
cholesterol Content
624 mg
carbohydrate Content
55 g
saturated Fat Content
24 g
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