Description
Eggs Benedict is a classic brunch favorite that effortlessly combines rich flavors and textures. This dish features buttery toasted English muffins, savory back bacon, perfectly poached eggs, and velvety hollandaise sauce, creating an indulgent meal that’s perfect for lazy weekends or special occasions. Whether you’re serving it at a festive gathering or enjoying a quiet morning at home, this recipe guarantees satisfaction and delight.
Ingredients
Scale
- 8 large eggs
- 1 tablespoon white vinegar
- 8 slices back bacon (Canadian bacon)
- 4 English muffins, halved
- ¼ cup softened butter
- 1 cup hollandaise sauce
- 1 tablespoon finely chopped chives (for garnish)
Instructions
- Poach the Eggs: Bring a pot of water to boil, add vinegar, then reduce heat to simmer. Crack eggs into ramekins and gently drop them into the water. Cover and cook for about 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
- Prepare the Eggs Benedict: In a skillet over medium-high heat, cook back bacon for 1-2 minutes on each side until browned. Preheat your oven to broil; spread butter on muffin halves and broil until golden brown.
- Assemble: On each muffin half, layer bacon, top with poached eggs, then drizzle with hollandaise sauce and garnish with chives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Poaching/Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 691
- Sugar: 2g
- Sodium: 1290mg
- Fat: 49g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 372mg