Ingredients and Weight:
- 8 large eggs
- 8 slices of toasted English muffins
- 1/2 pound Canadian bacon, cooked and sliced
- 1 cup Hollandaise sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large skillet, bring 2 inches of water to a simmer. Add a little vinegar to the water.
- Crack an egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs.
- Cook the eggs for 2-3 minutes, or until the whites are set but the yolks are still runny.
- Use a slotted spoon to remove the eggs from the water and drain them on paper towels.
- Place the English muffin slices on a plate and top with the Canadian bacon.
- Place an egg on top of each slice of Canadian bacon.
- Spoon the Hollandaise sauce over the eggs.
- Season with salt and pepper to taste.
- Garnish with chives.
Nutritional Information:
Calories: 300 per serving (approximate)
Protein: 20 grams
Fat: 22 grams
Carbohydrates: 25 grams
Dish Characteristics:
- Rich and creamy
- Savory and indulgent
- A classic brunch dish
- Perfect for special occasions
User Comments:
- "This is the best Eggs Benedict I've ever had!"
- "The Hollandaise sauce is absolutely perfect."
- "I love the combination of flavors."
- "This dish is a true crowd-pleaser."
- "I highly recommend this recipe."
Special Precautions and Tips:
- Be careful not to overcook the eggs. They should be cooked until the whites are set but the yolks are still runny.
- If you don't have Canadian bacon, you can use cooked ham or bacon.
- To make a vegetarian version of this dish, you can use tofu or tempeh instead of Canadian bacon.
- You can also use your favorite store-bought Hollandaise sauce.
- If you're making this dish ahead of time, you can cook the eggs and toast the English muffins the night before. Reheat the eggs and muffins in the morning and make the Hollandaise sauce fresh.
