Classic Eggs Benedict
A traditional American breakfast or brunch dish that consists of two halves of an English muffin each topped with Canadian bacon, a poached egg, and hollandaise sauce.
Ingredients - Serves 4
- Salt and pepper - To taste
- Paprika - 1/4 teaspoon
- Butter - 2 tablespoons
- Hollandaise sauce - 1 cup
- Eggs - 4, poached
- Canadian bacon - 4 slices
- English muffins - 2, split
Let's Get Started
- Preheat your oven on its lowest setting. Split the English muffins, butter the cut sides and toast them on a hot griddle pan. Keep warm in the oven.
- Grill the bacon on the griddle until crispy and browned on both sides. Keep warm in the oven.
- To poach the eggs, bring a large pan of water to a gentle simmer. Crack the eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes.
- While the eggs are poaching, warm the hollandaise sauce in a pan over low heat. Do not let it get too hot.
- To serve, spread some sauce on each muffin, top with the bacon, then a poached egg. Spoon over the remaining hollandaise sauce, sprinkle with paprika and season with salt and pepper.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 33g
- Carbs: 30g
- Protein: 19g
- Sodium: 1000mg
- Sugar: 3g