Classic Eggs Benedict
eatoplan
December 9, 2024
This Classic Eggs Benedict is a timeless breakfast favorite that combines perfectly poached eggs, crispy Canadian bacon, and buttery toasted English muffins, all draped in a rich and velvety Hollandaise sauce.
Each bite offers a balance of textures and flavors—crispy, creamy, and savory—making it a restaurant-quality dish that’s surprisingly easy to recreate at home. Whether you’re treating yourself to a luxurious weekend brunch or impressing guests, this dish is sure to satisfy!
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Ingredients:
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| 1package knorr hollandaise sauce homemade, prepared, for a version, (or see notes in section ) | |
| 4Slices canadian bacon | |
| 2 muffins english | |
| 0.5teaspoon vinegar white | |
| 4 eggs |
Directions
1.
Prepare the Hollandaise Sauce
Follow the package instructions to prepare Knorr Hollandaise Sauce. Set aside and keep warm.
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2.
Cook the Canadian Bacon and Toast the English Muffins
1. In a frying pan, brown Canadian bacon over medium heat until crispy. Set aside. | 2. Toast the English muffin halves until golden brown.
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3.
Poach the Eggs
1. In a medium saucepan, fill halfway with water and add 1/2 teaspoon of white vinegar. Bring to a gentle boil. | 2. Carefully add 1-2 eggs at a time and poach for 2-3 minutes, or until the yolk is set to your preference. | 3. Remove the poached eggs with a slotted spoon and set aside.
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4.
Assemble the Eggs Benedict
1. On each toasted English muffin half, layer the Canadian bacon. | 2. Place a poached egg on top of the bacon. | 3. Spoon warm Hollandaise sauce over the egg.
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5.
Serve
Serve immediately and enjoy your delicious Eggs Benedict!
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