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
Course: Breakfast
Cuisine: American
Keyword: eggs, breakfast, hollandaise, sauce, recipe, canadian bacon, ham, english muffins
Servings: 4 Servings
Calories: 577kcal
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
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.
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