Eggs Benedict is a classic brunch dish that is perfect for a lazy Sunday morning. This recipe is for anyone who loves a good old-fashioned breakfast with a fancy twist. It may sound intimidating, but trust me, with the step-by-step instructions, you will nail it! Get ready to impress your family and friends with this delicious dish.
- 4 eggs
- 4 slices of Canadian bacon
- 2 English muffins
- 1/2 cup of unsalted butter
- 1 tbsp of white vinegar
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Fill a large, shallow pan with water and bring to a simmer. Add white vinegar. Crack one egg into a small bowl. Swirl the water with a spoon and carefully slide the egg into the center. Let it cook for about 3 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and place on a paper towel to drain excess water. Repeat with the remaining eggs.
Split the English muffins and toast them until golden brown. Place the Canadian bacon in a non-stick skillet and cook over medium heat until browned and crispy on the edges.
Melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks and lemon juice. Blend on high speed for a few seconds, then slowly pour in the melted butter while blending continuously. Season with salt and pepper and blend until smooth and creamy.
Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Drizzle the hollandaise sauce over the eggs and garnish with chopped parsley.
Final words
Now you have the perfect recipe to impress your guests with a restaurant-quality dish at home. Whether it’s for a special occasion or just a leisurely weekend brunch, Eggs Benedict is always a hit. Thank you for reading and happy cooking! And don’t forget to check out more delicious recipes on my site!
Tags
Eggs Benedict recipe, Eggs Benedict, brunch recipe, breakfast recipe, hollandaise sauce, poached eggs, English muffins, Canadian bacon
