Main Course

Classic Eggs Benedict

A brunch favorite featuring poached eggs, Canadian bacon, and creamy hollandaise sauce on toasted English muffins.

2 servings Prep: 15 mins Cook: 10 mins Total: 25 mins

2 English muffins, split & toasted|4 slices Canadian bacon|4 eggs|1 tbsp vinegar (for poaching)|Hollandaise: 3 egg yolks|1 tbsp lemon juice|½ cup melted butter|pinch of cayenne|salt

Calories: 550|Fat: 38g|Carbs: 25g|Protein: 28g

Poach eggs: Simmer water with vinegar, swirl, and gently add eggs. Cook 3-4 minutes.|Cook bacon: Lightly fry Canadian bacon in a pan.|Make hollandaise: Blend egg yolks and lemon juice, then slowly drizzle in melted butter until thickened. Season.|Assemble: Layer muffin halves with bacon, poached eggs, and hollandaise.

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