Classic Eggs Benedict
Don't be intimidated by the name, this Classic Eggs Benedict is pretty simple to prepare using a few time saving tools to get breakfast ready in no time!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 Servings
Calories: 577kcal
Ingredients
Blender Hollandaise Sauce
- 3 large egg yolks at room temperature
- 2 Tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- pinch fine sea salt
- 1/2 cup unsalted butter melted, sizzling hot
- chopped chives to garnish
- 8 Poached Eggs
- 2 Tablespoons softened butter
- 4 English muffins split in half and toasted
- 8 1/4-inch thick slices Canadian bacon
Instructions
Blender Hollandaise Sauce
- Place the egg yolks, lemon juice, mustard, cayenne, and salt in a measuring cup, wide-mouth mason jar, or blender canister and blend to combine.
- With the blender still running, slowly pour the HOT melted butter into the egg mixture.
- Keep the sauce warm until ready to serve.
- Poach eggs in an Instant Pot for 3 minutes, or in a skillet of simmering water for 3 minutes. Drain on paper towels.
- Toast English muffins and top with softened butter.
- Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.
To Assemble
- Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg, then pour Hollandaise sauce over the top.
- Garnish with chopped chives and serve immediately.
Nutrition
Calories: 577kcal | Carbohydrates: 28g | Protein: 19g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 585mg | Sodium: 653mg | Potassium: 226mg | Fiber: 1g | Vitamin A: 1630IU | Vitamin C: 2.9mg | Calcium: 109mg | Iron: 2.6mg