A toasted English muffin is topped with a slice of Canadian bacon, a poached egg, and a no-fail 1-minute hollandaise sauce.
Eggs Benedict Is an Easy Breakfast
Don’t be intimidated; this breakfast is actually really easy to make and takes about 30 minutes. Eggs Benedict is a brunch dish that is made by placing a slice of Canadian bacon on each half of a toasted English muffin, topping it with a poached egg, and a drizzle of hollandaise sauce.
Ingredients for Eggs Benedict
Canadian Bacon – Canadian bacon or back bacon is traditional. It’s similar to ham and can be found in most grocery stores. You can substitute deli ham or leftover ham. English Muffins – English muffin halves are the base of eggs benedict, but in a pinch, use toast or halved dinner rolls. Eggs – Poached eggs with slightly runny centers are perfect for eggs benny. Tips for a perfect poached egg can be found here. I have also made eggs benny with scrambled eggs. Hollandaise Sauce – Hollandaise sauce may seem intimidating, but I the recipe below is incredibly easy. You can also use a packet of hollandaise sauce if you’d prefer.
The Easiest Ever Hollandaise Sauce
Hollandaise is easy to make in the blender in just a couple of minutes. It does contain raw egg yolks; if you don’t want to eat raw egg yolks, you can either use a packet mix or prepare using the double boiler method in the notes of the recipe.
How to Make Eggs Benedict
Tips for Eggs Benedict
Poach eggs ahead of time. Cook eggs a few at a time and use a slotted spoon to transfer them into a bowl of ice water to stop cooking. To serve, add the eggs to simmering water for 45-60 seconds to heat them. Cook eggs for about 4 minutes to reach medium so you’ll have a slightly runny center. Once cooked drain the eggs on a paper towel for a few seconds to remove any water. Cook English muffins & back bacon all at once. Skip the toaster and place them all on a baking sheet and broil until the muffins are golden brown and the back bacon is warmed. Garnish with chives if you have them.
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