This classic eggs benedict recipe is what your family craves on any lazy weekend morning. Prepare this recipe and enjoy time with your loved ones over creamy hollandaise sauce, protein-packed eggs, Canadian bacon, and warm English muffins. This recipes goes best with freshly brewed coffee and the bright flavors of fruit salad.
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper, optional
- 8 tablespoons (1 stick) butter, cut into small pieces, divided
- 8 large eggs
- 16 slices Canadian bacon
- 4 English muffins, split, toasted, buttered
Preparation time 15mins
Cooking time 30mins
For hollandaise sauce, beat egg yolks, lemon juice, mustard, salt, and ground red pepper with wire whisk in small saucepan until well blended. Add half the butter.
Cook over low heat, stirring with whisk until butter is melted. Gradually add remaining butter; whisk constantly until butter is melted and sauce is thickened. Remove from heat; cover. Set aside and keep warm.
Bring 2 to 3 inches of water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low, keeping water at a simmer. Gently break 1 egg into a small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with second egg. Cook until yolks are just set, about 3 to 5 minutes. Remove eggs and drain on paper towels. Repeat with remaining eggs.
Cook bacon in large skillet over medium-low heat, turning often, about 1 to 2 minutes.
Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon hollandaise sauce. Serve immediately.