Homemade Eggs Benedict Recipe

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Carrie James Modified: March 22, 2022
Homemade Eggs Benedict Recipe

How To Make Homemade Eggs Benedict

Sunday mornings are made better with this rich eggs benedict, topped with homemade hollandaise and bacon slices stuffed in a toasty English muffin!

Preparation: 25 minutes
Cooking: 10 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2medium tomatoes,cut into 4 slices each, optional
  • 1tspolive oil
  • salt and fresh ground black pepper,to taste
  • 8Canadian bacon slices
  • 4English muffins
  • 2tspwhite vinegar,distilled
  • 8large eggs

For Hollandaise Sauce:

  • 7tbspunsalted butter
  • 3large egg yolks
  • 1tbsplemon juice,fresh
  • salt and fresh ground black pepper,to taste

Instructions

  1. Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down.

  2. Heat 1 teaspoon of olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon into the skillet, sprinkle the tomatoes with a pinch of salt and pepper.

  3. Cook the tomatoes and Canadian bacon on both sides for 2 minutes each.

  4. Poach the eggs using preferred method.

  5. Toast the English muffins to liking. Add 2 toasted English muffin halves onto 4 plates. Set aside.

Hollandaise Sauce:

  1. Place the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined. Give the melted butter a quick whisk to combine any bits that separated.

  2. Working quickly and with the blender running on medium speed, remove the lid insert and slowly pour the melted butter into a blender in a thin stream. Blend until a creamy sauce forms.

  3. Season to taste with salt and pepper and add a little more fresh lemon juice, if desired.

To Assemble:

  1. Top the English muffin halves with 1 slice of Canadian bacon, followed by a tomato slice.

  2. Carefully top with poached egg and generously drizzle each with prepared hollandaise sauce. Sprinkle with fresh ground pepper, if desired.

  3. Enjoy immediately.

Nutrition

  • Calories: 579.74kcal
  • Fat: 37.08g
  • Saturated Fat: 17.99g
  • Trans Fat: 0.86g
  • Monounsaturated Fat: 12.02g
  • Polyunsaturated Fat: 4.14g
  • Carbohydrates: 31.35g
  • Fiber: 3.86g
  • Sugar: 3.59g
  • Protein: 32.04g
  • Cholesterol: 591.13mg
  • Sodium: 779.14mg
  • Calcium: 198.35mg
  • Potassium: 839.89mg
  • Iron: 4.35mg
  • Vitamin A: 404.90µg
  • Vitamin C: 9.90mg
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