Teresa's Recipes
Classic Eggs Benedict
Indulge in the luxurious layers of Classic Eggs Benedict, a quintessential American breakfast that transforms your morning routine into a gourmet experience. Picture golden, toasted English muffins cradling savory Canadian bacon, topped with perfectly poached eggs that ooze rich, golden yolks. All of this is drizzled with velvety hollandaise sauce, a creamy blend of butter, egg yolks, and lemon juice that adds an irresistible tang. Whether enjoyed on a leisurely Sunday brunch or as a special treat, this dish is sure to impress and satisfy the palate.
Ingredients
- 2, split in half English muffins
- 2 tablespoons, softened Butter
- 4 slices Canadian bacon
- 4, large Eggs
- 1 cup Hollandaise sauce
- to taste Salt
- to taste Pepper
- for garnish Paprika
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 30g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat your oven on its lowest setting to keep the prepared components warm.
- Split the English muffins in half and spread softened butter on the cut sides. Toast them on a hot griddle pan until golden brown and crisp. Transfer to the oven to keep warm.
- In the same griddle pan, grill the Canadian bacon until it is crispy and browned on both sides, about 2-3 minutes per side. Place in the oven to keep warm.
- To poach the eggs, bring a large pot of water to a gentle simmer. Crack each egg individually into a ramekin or cup. Create a gentle whirlpool in the simmering water using a spoon, and slowly tip the egg into the center. Cook for about 3 minutes for a runny yolk or longer if you prefer a firmer egg.
- While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, stirring gently. Be careful not to let it boil or overheat.
- To assemble, place a toasted muffin half on each plate, spread a spoonful of hollandaise sauce on top, add a slice of Canadian bacon, then gently place a poached egg on top. Drizzle more hollandaise sauce over the egg, and finish with a sprinkle of paprika, salt, and pepper to taste.