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Eggs Benedict with Bacon Recipe
Eggs Benedict with Bacon is a traditional breakfast dish that is ideal for a leisurely weekend brunch. On top of a toasted English muffin, crispy bacon, savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce are irresistible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes.
- Drain on a plate lined with paper towels.
- Bring 2 inches of water to a gentle simmer in a medium saucepan over medium heat.
- Toast the English muffins until golden brown on both sides.
- Cook until the Canadian bacon is lightly browned, about 2 minutes per side, in the skillet.
- Cover with foil and place on a plate to keep warm.
- In the meantime, prepare the hollandaise sauce.
- In a small saucepan over low heat, melt the butter.
- In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper.
- Blend until completely smooth.
- Pour in the melted butter in a thin stream while the blender is running.
- Blend the sauce until it is thick and creamy.
- Each egg should be cracked into its own small bowl.
- Pour each egg gently into the simmering water and cook for 3 minutes, or until the whites are set but the yolks are still runny.
- Place 1 English muffin half on each plate to assemble.
- Place a slice of Canadian bacon on top of each half, followed by a poached egg.
- Spread the hollandaise sauce on top of each egg.
- Serve immediately with a slice of bacon on top.
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