How To Make Le Peep’s Eggs Benedict Recipe
A classic brunch dish featuring two poached eggs with Canadian bacon on top of an English muffin, and smothered in hollandaise sauce.
Serves:
Ingredients
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 eggs
- 1 tbsp white vinegar
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Paprika, for garnish
- Chopped fresh parsley, for garnish
Instructions
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In a large pot, bring 2-3 inches of water to a simmer and add vinegar.
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Crack eggs into separate small cups or ramekins. Gently pour eggs into simmering water and cook for 2-3 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
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In a small saucepan, melt butter over low heat and keep warm.
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In a blender or food processor, blend egg yolks and lemon juice until smooth. With blender running, slowly stream in melted butter until hollandaise sauce thickens. Season with salt and pepper to taste.
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Place toasted English muffin halves on a serving plate and top with Canadian bacon and poached eggs. Spoon hollandaise sauce over eggs and sprinkle with paprika and parsley.
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Serve immediately and enjoy!
Nutrition
- Calories : 567kcal
- Total Fat : 43g
- Saturated Fat : 20g
- Cholesterol : 567mg
- Sodium : 1121mg
- Total Carbohydrates : 26g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 21g
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