Eggs Benedict
Eggs Benedict is a classic breakfast or brunch recipe filled with great combinations of flavors and textures. A homemade hollandaise sauce tops this filling and tasty dish.
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The perfect Eggs Benedict recipe features a toasted english muffin topped with slices of canadian bacon, perfect poached eggs, and a velvety hollandaise sauce.
Poaching eggs can be the tricky part of this breakfast but it is so worth the effort to cook eggs this way. If you are having trouble, bring your pot of water to a simmer and you can add vinegar to help the egg whites form correctly.
Eggs Benedict is great because it has so many unique flavors and ingredients that you don’t eat on a usual basis. That being said, if canadian bacon isn’t your thing, you can swap it out for regular bacon. The crispy bacon will provide a different flavor but it will still be delicious!
Why You’ll Love this Recipe:
Lighter Sauce Alternative: The Greek yogurt hollandaise offers all the tangy, velvety richness of traditional hollandaise, but with fewer calories and less saturated fat.
Whole-Grain Goodness: Swapping regular muffins for whole-grain ones increases the fiber content, helping you feel fuller and fueling your day.
Balanced Nutrition: With protein-packed eggs and Canadian bacon, plus the benefits of arugula, this dish is as nourishing as it is delicious.
Easy to Make: Despite its restaurant-quality appeal, the recipe is straightforward enough to prepare at home, making it perfect for a special brunch or a delightful weekend treat.
Ingredients to Make Eggs Benedict:
- whole-grain English muffins. Provide a fiber-rich, complex carbohydrate base that helps keep you full longer while delivering essential nutrients compared to refined muffins.
- Canadian bacon. A leaner option than traditional bacon, Canadian bacon offers a savory, protein-packed component with lower fat content.
- eggs. Used both for the perfectly poached topping and to create the creamy hollandaise sauce.
- white vinegar. A small addition to the poaching water, vinegar helps the egg whites coagulate faster for a neat and evenly cooked poached egg.
- plain Greek yogurt. gives you the creaminess of traditional hollandaise but with a boost in protein and a reduction in fat.
- fresh lemon juice. This adds brightness and acidity to the hollandaise, cutting through the richness and balancing the flavors
- Dijon mustard. Enhances the flavor profile with a subtle tang and helps emulsify the hollandaise, ensuring a smooth, well-blended sauce.
How to Make Eggs Benedict:
- In a non-stick skillet over medium heat, lightly warm the Canadian bacon for 1–2 minutes on each side until heated through. Set aside. Split the whole-grain English muffins and toast them until lightly browned.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach for about 3–4 minutes for a runny yolk (or longer for firmer yolks). Remove the eggs with a slotted spoon and drain on paper towels.
- In a heatproof bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, cayenne pepper, and a pinch of salt.
- Place the bowl over a pot of simmering water and whisk continuously for 3–5 minutes until the sauce thickens slightly. Avoid overheating to prevent scrambling the eggs.
- On each toasted muffin half, layer one slice of Canadian bacon. Add arugula on top. Place a poached egg over the arugula. Drizzle the warm light hollandaise sauce over the eggs. Season with additional salt and black pepper, if desired. Sprinkle a little cayenne pepper for a spicy kick.
Recommended Equipment
Recipe Notes & Tips:
- Egg Poaching: Use a gentle simmer (not a rolling boil) and add vinegar to help the egg whites coagulate neatly.
- Hollandaise Technique: Whisk constantly over low heat or in a double boiler to create a smooth, creamy sauce without scrambling the eggs.
- Protein Variations: While Canadian bacon is a lean choice, you can swap it out for turkey bacon if you prefer an even lower-fat option.
- Advance Prep: Consider prepping your sauce ahead of time. However, assemble and serve the dish immediately to maintain the optimal texture of the poached eggs and warmth of the sauce.
Serving Suggestions:
How to Store:
- Storing Leftovers: Keep each component separately in airtight containers in the refrigerator for up to 24 hours to maintain freshness.
- Freezing: I don’t recommend freezing Eggs Benedict as the eggs, muffin and arugula will lose their texture.
- Reheating: Gently warm components—toast muffins, heat bacon in a skillet or microwave, and reheat hollandaise slowly in a double boiler—then reassemble immediately before serving.
FAQs:
It’s best to assemble Eggs Benedict just before serving. However, you can prep components—like poaching eggs, making the hollandaise, or slicing avocado—ahead of time. Reassemble and serve immediately for the best texture.
Yes, you can substitute some or all of the eggs with egg whites when poaching. However, for the hollandaise sauce, using egg yolks is recommended to achieve the right emulsification and richness.
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Eggs Benedict
Ingredients
- 2 whole-grain English muffins
- 4 slices Canadian bacon
- ½ cup baby arugula
- 4 eggs
- 1 teaspoon white vinegar
- 2 egg yolks
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
Instructions
- In a non-stick skillet over medium heat, lightly warm the Canadian bacon for 1–2 minutes on each side until heated through. Set aside. Split the whole-grain English muffins and toast them until lightly browned.
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach for about 3–4 minutes for a runny yolk (or longer for firmer yolks). Remove the eggs with a slotted spoon and drain on paper towels.
- In a heatproof bowl, whisk together the egg yolks, Greek yogurt, lemon juice, Dijon mustard, cayenne pepper, and a pinch of salt.
- Place the bowl over a pot of simmering water and whisk continuously for 3–5 minutes until the sauce thickens slightly. Avoid overheating to prevent scrambling the eggs.
- On each toasted muffin half, layer one slice of Canadian bacon. Add arugula on top. Place a poached egg over the arugula. Drizzle the warm light hollandaise sauce over the eggs. Season with additional salt and pepper, if desired.
Nutrition
Notes
-
- Egg Poaching: Use a gentle simmer (not a rolling boil) and add vinegar to help the egg whites coagulate neatly.
- Hollandaise Technique: Whisk constantly over low heat or in a double boiler to create a smooth, creamy sauce without scrambling the eggs.
- Protein Variations: While Canadian bacon is a lean choice, you can swap it out for turkey bacon if you prefer an even lower-fat option.
- Advance Prep: Consider prepping your sauce ahead of time. However, assemble and serve the dish immediately to maintain the optimal texture of the poached eggs and warmth of the sauce.
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This was super yummy!! Thank you