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Eggs Benedict
Poached eggs on Canadian bacon and English muffins with silky hollandaise sauce — the ultimate brunch.
Ingredients
Instructions
Blend egg yolks with lemon juice and mustard, drizzle in warm butter while blending to make hollandaise.
Keep hollandaise warm in a bowl over hot water.
Bring a wide pan of water to a gentle simmer with a splash of vinegar.
Crack eggs into small cups.
Stir water to create a gentle whirlpool, slide eggs in.
Poach 3 minutes until whites are set but yolks are runny.
Pan-fry Canadian bacon until golden.
Stack: muffin, bacon, egg, hollandaise. Dust with paprika and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
