4.4 from 15 votes
Eggs Benedict Recipe
This easy eggs Benedict recipe is great for breakfast or brunch. You will love the creamy hollandaise sauce!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
Calories:
964 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Hollandaise (Eggs Benedict Sauce):
- 3 egg yolk
- 1 tablespoon lemon juice
- 3/4 cups unsalted butter melted
- ¼ teaspoon cayenne pepper
- ½ teaspoons salt
For the poached eggs:
- 4 egg large, fresh
- 2 teaspoons white vinegar distilled
To finish the Eggs Benedict:
- 4 pieces Canadian bacon
- 2 English Muffin
- butter for spreading on English muffin, softened
- 1 tablespoon chives for garnish, chopped
Instructions
- Place egg yolks and lemon juice in a blender. Blend for 30 seconds or until eggs turn light yellow. Slowly add in the hot, melted butter and blend until combined. Add in the cayenne and salt and briefly blend. Pour the hollandaise sauce in a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce so a skin doesn't form. Set aside.
- Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.
- Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
- Toast the English muffins. Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.
Cup of Yum
Notes
- Note-you might not use all of the hollandaise sauce. You can keep leftover sauce in the fridge for 4-5 days in the fridge.
Nutrition Information
Calories
964kcal
(48%)
Carbohydrates
28g
(9%)
Protein
20g
(40%)
Fat
85g
(131%)
Saturated Fat
49g
(245%)
Cholesterol
804mg
(268%)
Sodium
1011mg
(42%)
Potassium
245mg
(5%)
Fiber
1g
(4%)
Vitamin A
3160IU
(63%)
Vitamin C
3.8mg
(4%)
Calcium
134mg
(13%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 964
% Daily Value*
| Calories | 964kcal | 48% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 85g | 131% |
| Saturated Fat | 49g | 245% |
| Cholesterol | 804mg | 268% |
| Sodium | 1011mg | 42% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 3160IU | 63% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 134mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.