Breaskfast Eggs Benedict with Paprika Recipe

Breakfast Casseroles, Quiches, Omelets and More Southern Cooking Recipes, Shipped Right to Your Door

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Breakfast Casseroles, Quiches, Omelets and More Southern Cooking Recipes, Shipped Right to Your Door

Breaskfast Eggs Benedict with Paprika Recipe

The addition of smoked paprika to the hollandaise sauce elevates this classic breakfast dish. The creamy and flavorful sauce pairs perfectly with the eggs and Canadian bacon, making it ideal for a weekend brunch or special occasion.

Ingredients

Season with salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup unsalted butter
1 tbsp lemon juice
3 large egg yolks
1/4 tsp smoked paprika
8 slices bacon (Canadian)
2 toasted english muffins, split
Four large eggs

Time Needed

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instructions

Bring 2 inches of water to a boil in a large saucepan over high heat.
Reduce the heat to medium-low and keep a gentle simmer going.
Cook the Canadian bacon in a separate pan over medium heat until it is browned and crispy.
Drain the Canadian bacon on a paper towel.
Melt butter in a medium saucepan over low heat.
Combine egg yolks, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper in a blender.
Blend until smooth, then slowly drizzle in the melted butter while continuing to blend until the mixture thickens.
If the sauce is too thick, add a splash of hot water.
Cook for 3 minutes, or until the whites are set but the yolks are still runny, after cracking the eggs into the simmering water.
Remove the eggs from the water with a slotted spoon and place them on a paper towel to drain.
Place the toasted English muffins on a plate, followed by a slice of Canadian bacon and an egg.
Drizzle the eggs with the hollandaise sauce.
Serve immediately, sprinkled with more paprika.