Homemade Eggs Benedict Recipe
Eggs Benedict-the breakfast classic made at home! You will love our creamy and tangy hollandaise sauce over top of your poached eggs, crisp Canadian bacon and toasted English muffin!
Servings: 4
Calories: 630kcal
Ingredients
For the hollandaise sauce:
- 1/2 cup heavy cream
- 4 egg yolks
- 1 1/2 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1/8 tsp black pepper ground
- 1/2 cup unsalted butter melted
For the eggs benedict:
- 8 large eggs
- 1 tbsp white vinegar
- 4 English muffins cut in half and toasted
- 8 Canadian bacon slices or deli ham, heated in a skillet
- 1/4 tsp paprika
- 2 tsp chives chopped
Instructions
For the hollandaise sauce:
- Set a small saucepan over medium heat. Add 2 inches of water. Set a glass bowl over top that fits without touching water. Bring water to a simmer.
- Add cream, egg yolks, lemon juice, mustard, cayenne, salt, and pepper to bowl. Continuously whisk to bring the mixture up to 155 degrees on a instant read thermometer.
- Reduce heat to low and slowly drizzle in the warm melted butter while whisking. Remove from heat and set aside.
For the poached eggs
- Bring stockpot full of water to a boil. Crack eggs one at a time and add to boiling water, fitting four eggs into the pot at one time.
- Cook until whites are just set and yolk is still runny, about 3 1/2 minutes. Transfer to paper towel lined plate to drain, repeat with remaining eggs. NOTE: I used an OXO egg poacher to assist me in this.
To assemble:
- Place a toasted English muffin cut side up. Add Canadian bacon or ham, then top with the poached egg. Add a generous amount of hollandaise, then sprinkle paprika and chives over top.
Notes
Adapted from Cooking Classy
Nutrition
Calories: 630kcal | Carbohydrates: 29g | Protein: 20g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 625mg | Sodium: 583mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1991IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 3mg