American · Brunch
Eggs Benedict
Poached eggs and Canadian bacon stacked on a toasted English muffin, blanketed with warm hollandaise sauce made from egg yolk, melted butter and lemon juice. The classic American brunch plate balances runny yolk, salty pork and rich buttery sauce with a sharp acidic finish.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
628Calories
36.8gProtein
40.4gFat
26.2gCarbs
4.2gSugar
1.6gFiber
1847mgSodium
654mgChol
21.1gSat Fat
285mgPotassium
245mgCalcium
3.4mgIron
1.8mcgVitamin B12
6.1mgVitamin C
protein-rich
rich-umami
all-time-classics
weekend-brunch
Instructions
1
Prep
Bring a wide saucepan of water to a bare simmer with the white wine vinegar. Crack each whole egg into its own cup.
2
Whisk
Whisk the egg yolk and lemon juice in a heatproof bowl over barely simmering water over low heat until pale and thickened, about 2 minutes.
3
Melt
Drizzle melted butter into the yolks, whisking until glossy, about 2 minutes. Whisk in cayenne and salt off the heat.
4
Sear
Warm the Canadian bacon slices in a dry skillet over medium heat 2 minutes per side until edges brown and fat glistens.
5
Poach
Slide the eggs into barely simmering water and poach over low heat 3 minutes until whites set but yolks stay soft.
6
Plate
Set muffin halves cut-side up. Top each with bacon and a drained egg, spoon hollandaise over, and dust with cayenne.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g Canadian bacon
- 66 large eggs
- 22 English muffin, split
- 2.8 oz80g butter
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp white wine vinegar
- 2 pinch2 pinch cayenne
- 2 pinch2 pinch salt
