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Best Easy Eggs Benedict Recipe

Name: Best Easy Eggs Benedict Recipe
Total time: 25 min
Yield: 200 g
Ingredients: English muffins 2 pieces; Canadian bacon 4 slices; Eggs 4 pieces; Unsalted butter 6 tbsp; Lemon juice 1 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; White vinegar 1 tbsp

Classic eggs Benedict layers poached eggs and Canadian bacon on English muffins under rich hollandaise sauce. This elegant, protein-rich brunch dish is a family weekend treat that never fails to impress.

Cook 25 min Difficulty NORMAL 380 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

English muffins 2 pieces
Canadian bacon 4 slices
Eggs 4 pieces
Unsalted butter 6 tbsp

Seasonings/Sauce

Lemon juice 1 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp
White vinegar 1 tbsp

Nutrition summary

Carbohydrates 27 g 28%

Protein 16 g 17%

Fat 22 g 52%

Serving size 200g

Cooking steps

1

Split the English muffins and toast each half until lightly golden; set aside.
2

Warm the Canadian bacon slices in a skillet over medium heat for 1–2 minutes per side, then keep warm.
3

Fill a saucepan with 2–3 inches of water, bring just to a gentle simmer, add vinegar, then poach each egg for 3–4 minutes until the whites are set but yolks remain runny.
4

For the hollandaise: Over very low heat or a double boiler, whisk 2 egg yolks with lemon juice until slightly thickened, then slowly drizzle in melted unsalted butter while constantly whisking until smooth. Season with salt and black pepper.
5

To assemble: Place Canadian bacon on each toasted muffin half, top with a poached egg, and generously spoon over hollandaise sauce. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Eggs Benedict recipe?

The standout ingredients in Eggs Benedict are the poached eggs and rich hollandaise sauce. These two elements create the signature creamy texture and flavor, complemented by the savory Canadian bacon and toasted English muffins.

Q. Why is gentle simmering used for poaching the eggs?

Gentle simmering ensures the egg whites set properly without becoming rubbery and helps the yolks stay runny. Overboiling can lead to tough eggs and diffused whites, so maintaining a bare simmer is crucial for perfect poached eggs.

Q. How can I prevent the hollandaise sauce from curdling?

To avoid curdling, keep the heat very low and slowly whisk in the melted butter, ensuring the egg yolks thicken gradually. High heat or rushing this process can cause the sauce to split or scramble.

Q. How many calories and how much protein does each serving have?

Each 200g serving contains approximately 380 kcal and 16g of protein. This balance makes it a moderately high-protein brunch option, with a protein-to-carb caloric ratio of about 17% protein and 28% carbohydrates.

Best Easy Eggs Benedict Recipe

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