Description
Make-Ahead Eggs Benedict is a luxurious brunch delight that combines perfectly poached eggs, crispy Canadian bacon, and rich hollandaise sauce atop toasted English muffins. This make-ahead recipe allows you to savor restaurant-quality flavors without the morning rush, making it perfect for impressing guests or treating yourself. Enjoy a burst of creamy goodness with every bite!
Ingredients
Scale
- 4 English muffins, split
- 8 large eggs
- 8 oz Canadian bacon
- ½ cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 4 egg yolks
- 1 tsp Dijon mustard
Instructions
- Poach the eggs: Simmer water in a pot, crack each egg into a bowl, and gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks are runny.
- Toast the muffins: Split and toast English muffins until golden brown.
- Cook the bacon: In a skillet, heat Canadian bacon over medium heat for about 2-3 minutes per side until browned.
- Make hollandaise sauce: Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Gradually add melted butter while whisking until smooth.
- Assemble: Layer Canadian bacon on each muffin half, top with poached eggs, and drizzle with hollandaise sauce.
- Serve: Plate the Eggs Benedict and garnish with paprika or fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 Eggs Benedict (approximately 200g)
- Calories: 410
- Sugar: 1g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 350mg