Eggs Benedict

Eggcellent.

Get ready to conquer the classic breakfast dish that’s the envy of all brunch-goers – Eggs Benedict! Our super simple recipe will have you feeling like a culinary maestro in no time, creating perfectly poached eggs nestled on a bed of ham or Canadian bacon, all smothered in a rich and velvety hollandaise sauce. So put on your chef’s hat and let’s crack into this delicious adventure! Get ready to Benedict and conquer!

Note: If you’re new to poaching eggs, you can also use egg poaching pods or silicone egg poaching cups to make it easier and more foolproof.

Bon appétit!

Serves: 1

Cooking time: 15min

Fill a medium saucepan with water and bring it to a gentle simmer over low heat.
While the water is heating, split the English muffins and lightly toast them. Place a slice of ham or Canadian bacon on each half of the English muffins.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the lemon juice until well combined. Season with a pinch of salt and pepper to taste.
Place a heatproof bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Crack an egg into the bowl and gently whisk the water around the egg to create a gentle whirlpool. This will help the egg whites to wrap around the yolk.
Gently slide the egg into the simmering water and cook for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to carefully lift the poached egg out of the water and place it on top of the ham or Canadian bacon on the English muffin. Repeat with the remaining eggs.
Drizzle the prepared hollandaise sauce over the poached eggs.
Garnish with chopped fresh parsley (if using) for added flavor and presentation.
Serve immediately and enjoy your homemade Eggs Benedict!

Ingredients

4 large eggs
2 English muffins
4 slices of ham or Canadian bacon
1/2 cup unsalted butter
2 tablespoons lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)