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The ultimate brunch classic! Perfectly poached eggs and savory Canadian bacon on a toasted English muffin, all smothered in a rich, tangy hollandaise sauce. A restaurant-quality breakfast you can make at home.
Make the Hollandaise Sauce
Poach the Eggs
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The ultimate brunch classic! Perfectly poached eggs and savory Canadian bacon on a toasted English muffin, all smothered in a rich, tangy hollandaise sauce. A restaurant-quality breakfast you can make at home.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 867.98 calories per serving with 43.81g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Prepare the Base
Assemble and Serve
Replace the Canadian bacon with a layer of sautéed spinach.
Substitute the Canadian bacon with slices of smoked salmon.
Use a slice of tomato and avocado in place of the Canadian bacon.
Swap the Canadian bacon for a small, pan-seared crab cake for a luxurious twist.
With both eggs and Canadian bacon, this dish is packed with high-quality protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
Egg yolks are one of the best dietary sources of choline, a vital nutrient that supports brain development, memory, and nervous system function.
This dish offers a range of vitamins, including Vitamin D and B12 from the eggs, which are important for bone health and energy production.
One serving of this Eggs Benedict recipe (two pieces) contains approximately 700-800 calories, primarily from the butter in the hollandaise sauce and the egg yolks. Calorie count can vary based on the specific ingredients used.
Eggs Benedict is a rich and indulgent dish, high in calories, fat, and cholesterol. While it provides protein and essential nutrients from the eggs, it's best enjoyed in moderation as a special treat rather than a daily breakfast.
If your sauce separates or 'breaks', you can usually fix it. In a clean bowl, whisk one teaspoon of Dijon mustard with one tablespoon of hot water. Then, very slowly, whisk the broken sauce into the mustard mixture, a little at a time, until it becomes smooth and emulsified again.
Yes, you can make it up to an hour ahead. To keep it warm and prevent a skin from forming, place plastic wrap directly on the surface of the sauce and keep the bowl in a warm spot, like over a pot of warm (not hot) water.
Many variations exist! You can use smoked salmon (Eggs Royale), sautéed spinach (Eggs Florentine), prosciutto, or even a slice of avocado and tomato for a vegetarian option.
Use very fresh eggs, add a splash of vinegar to the simmering (not boiling) water, and crack the egg into a small bowl first. Create a gentle vortex in the water and slide the egg in. This helps the white wrap around the yolk for a perfect shape.