How to make Eggs Benedict
Learn how to make Eggs Benedict with an EASY hollandaise sauce and foolproof poached eggs in the comfort of your own kitchen with this easy-to-follow guide!
- 2 English muffins
- 4 slices ham or Canadian bacon (less if large or thick)
- 1 tsp white vinegar
- 4 eggs
- Hollandaise sauce
Fill a medium-large pot with water about half full (around 3in deep) and bring to a simmer.
Split the English muffins in half and toast them.
Warm your Hollandaise sauce, or make it using separate recipe.
If using Canadian bacon, cook it either in a skillet or under the broiler. If using ham, gently warm it in a skillet (or you can use it room temperature, if you want to make things a little easier).
Add the vinegar to the pot of simmering water - it helps the egg whites cook faster rather than spreading too much. Then carefully crack the eggs into the simmering water and cook for around 3 ½ minutes until the white is opaque and cooked, but the yolk is still soft.
Assemble the eggs Benedict - on each plate put the two halves of the English muffin, cut side up, top each half with the ham/bacon, then a poached egg, and top with Hollandaise sauce.
Calories: 397kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 362mg | Sodium: 1056mg | Potassium: 356mg | Fiber: 1g | Vitamin A: 475IU | Calcium: 79mg | Iron: 2.5mg