This recipe is top-notch when served with the traditional Eggs Benedict sauce known as Hollandaise Sauce and with a side of my favorite Summer Fruit Salad. You can go the extra mile by making Homemade English Muffins or keep things simple with storebought. Rumor has it that Eggs Benedict originated in New York City with a hungover Wall Street Broker, Lemuel Benedict, ordered two perfectly poached eggs to top his buttered toast, a side of crispy bacon and the hollandaise sauce. Years later, here we are with the delicious breakfast known as Eggs Benedict with Hollandaise Sauce. It’s the kind of breakfast most people seem to always order at restaurants but don’t make at home. But it’s really easy and most of the elements can be made in advance, so it’s perfect for brunch, weekend breakfasts, or nights when breakfast-for-dinner sounds good (which is always, for me). You can buy english muffins and canadian bacon at the store. Or go the homemade route with homemade english muffins and leftover ham after a holiday dinner. And feel free to change things up and add some asparagus, sausage or bacon, or other fixings.
Recipe Ingredients
Eggs: You’ll want 8 large eggs for poaching. Vinegar: Plain white vinegar is perfect and helps the proteins in the eggs come together quickly when added to the hot poaching water.English Muffins: Split and toasted. Regular toast will also work if you don’t have english muffins on hand.Canadian Bacon: If you don’t like Canadian bacon or don’t have it on hand, sausage patties, smoked salmon, or regular bacon works great too. Minced Chives for garnish.
How to Make Eggs Benedict
Check out more delicious savory breakfast recipes below!
Easy Hashbrown Breakfast CasseroleThe Pioneer Woman’s Cowboy QuicheAsparagus TartEasy Ultimate Breakfast FrittataMy Favorite Breakfast BurritosEasy Cheesy Chile Relleno Casserole
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