Eggs Benedict is a great combination of poached eggs over Canadian bacon or ham and buttered toasted English muffin. And this is all topped with a delicious Hollandaise sauce!
Have you ever had Eggs Benedict? I just love it this breakfast/brunch dish, but I think it's the perfect breakfast for dinner recipe. I honestly don't like to eat it for breakfast, but for dinner. That's right!
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For this recipe you can use either the traditional Hollandaise sauce recipe or you could try my Healthy Mock Hollandaise Sauce, a tasty and skinny version of the real one.
🤔 What's the difference between eggs Benedict and eggs Florentine?
The basic difference is that Eggs Benedict uses ham or Canadaian bacon while Eggs Florentine uses cooked spinach. That's it! By the way, take a look at my Healthy Eggs Florentine with Artisan Bread.
📋 Ingredients
For the Hollandaise sauce you'll need:
- egg yolks
- butter
- lemon juice
- a pinch of black pepper and salt
You'll also need:
- English Muffins
- eggs
- ham or Canadian bacon
- white vinegar
🍳 How to make it
Hollandaise Sauce:
- In a food processor or blender, beat the egg yolks. Add the butter (melted and hot). Add the pepper and lemon juice and beat for around 2 minutes. That's it!
Eggs Benedict:
- In a pan, boil some water with vinegar. Place the eggs without the shells, to make poached eggs.
- Slice the English Muffins in half and toast them a little.
- Now take one half of English Muffin, place a slice of ham or Canadian Bacon and one egg. Sprinkle with Hollandaise sauce.
📖 Recipe
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Eggs Benedict
Ingredients
- 2 English Muffins
- 4 eggs
- 4 slices ham or Canadian bacon
- 1 tbsp white vinegar
For the Hollandaise sauce
- 3 egg yolks
- 1/2 cup butter melted
- 1 tbsp lemon juice
- 1 pinch black pepper
- 1 pinch salt
Instructions
Hollandaise Sauce:
- Melt butter in a small saucepan until very hot
- Place egg yolks in a food processor or blender and turn it on.
- Slowly pour in the melted butter while food processor/blender is on.
- Add lemon juice, salt and pepper and let it blend well. Reserve
Eggs
- In a pan, boil some water with the vinegar (water should be at least 1,5 inch - 4cm - deep).
- Crack eggs (one at a time) in a small cup (or laddle) and carefully place them in the boiling water (3 minutes maximum to have runny eggs).
Finish
- Slice the English Muffins in half and toast them.
- Butter each half of the muffin, place a slice of Canadian bacon (or ham) on it.
- Carefully scoop each egg from the water with a slotted spoon or wired spatula and place over Canadian bacon on each muffin.
- Pour Hollandaise sauce over each egg and sprinkle with fresly ground pepper (if desired)
Your eggs benedict look so pretty and delicious 🙂
Thanks!