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!
Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down.
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.
Cook the tomatoes and Canadian bacon on both sides for 2 minutes each.
Poach the eggs using preferred method.
Toast the English muffins to liking. Add 2 toasted English muffin halves onto 4 plates. Set aside.
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.
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.
Season to taste with salt and pepper and add a little more fresh lemon juice, if desired.
Top the English muffin halves with 1 slice of Canadian bacon, followed by a tomato slice.
Carefully top with poached egg and generously drizzle each with prepared hollandaise sauce. Sprinkle with fresh ground pepper, if desired.
- 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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