How To Make The Ritz-Carlton’s Eggs Benedict Recipe
Classic breakfast dish with poached eggs, Canadian bacon and hollandaise sauce.
Serves:
Ingredients
- 4 English muffins, split and toasted
- 8 thick-sliced Canadian bacon
- 8 large eggs
- 2 tsp white vinegar
- Salt and black pepper, to taste
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- Pinch of cayenne pepper
- Chopped fresh parsley, for garnish
Instructions
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Preheat oven to 200°F.
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In a large skillet, cook Canadian bacon over medium-high heat until browned and crispy.
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Fill a large saucepan with enough water to cover eggs. Add white vinegar and bring to a simmer over medium heat.
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Crack eggs, one at a time, into a small bowl or ramekin. Gently slide eggs into simmering water and cook for 3-4 minutes until whites are set and yolks are still runny.
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Remove eggs with a slotted spoon and transfer to a paper towel to drain excess water.
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In a bowl, whisk egg yolks, lemon juice, cayenne pepper and salt until thickened. Gradually whisk in melted butter until sauce is thick and creamy.
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To assemble, place toasted muffin halves on a plate. Top each half with Canadian bacon, poached egg and spoonful of hollandaise sauce. Garnish with chopped parsley and serve immediately.
Nutrition
- Calories : 560kcal
- Total Fat : 37g
- Saturated Fat : 18g
- Cholesterol : 530mg
- Sodium : 1000mg
- Total Carbohydrates : 27g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 28g
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