Eggs benedict is a super easy breakfast to make at home, you’ll never need to go out again to eat this gourmet meal.
The recipe is easy, you simply start with 2 halves of an English muffin, sliced Canadian bacon, two poached eggs, hollandaise sauce and lemon juice.
The Canadian bacon goes on the toasted and buttered muffin, the eggs on top of that, make the sauce and stir in a few teaspoon of lemon juice to taste, ladle the sauce on top , and now serve hot and delicious!
How you make the hollandaise sauce is what makes this dish unique. There are many different herbs and flavors to add to the sauce, such as dill, rosemary, thyme, and lemon juice.
There are two worlds of thought for making hollandaise sauce, the from scratch world and the from the ready made packet of dry ingredients world.
I have done both, however the ready made packet method is so much easier, and when I am ravenous for my breakfast, I want something quick and easy to whip up, so I confess, yes I used the hollandaise in a packet for my eggs benedict.
My personal preference has always been adding lemon juice to the sauce , and with lemon pepper sprinkled on top as the finishing touch.
When serving eggs benedict you may add hash browns, or grilled veggies as a side dish, however for me this is all I need on my plate as a complete filling meal.
Eggs Benedict Supreme
Prepare the Ingredients
Make the Hollandaise sauce per package directions, keep warm.
Toast, Poach and assemble
Slice the English muffins toast lightly, butter, warm the Canadian bacon in a small amount of water in a skillet on low.
Poach the eggs, using whichever method you are familiar with. either in a specialized pan, or the hot boiling water method.
Place the split muffin buttered sideup on a plate.
Place 1 piece of candain bacon on each muffin.
Place 1 poached egg next, smother with hollandaise sauce.
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus