Description
This High Protein Eggs Benedict delivers a classic brunch experience with lean Canadian bacon, perfectly poached eggs, and silky blender hollandaise. Each component layers texture and flavor for a satisfying, elevated breakfast. Fast enough for weekdays yet refined enough for weekend brunch, it keeps richness balanced with a clean, high-protein profile.
Ingredients
- 4 large eggs (fresh, for poaching)
- 4 slices Canadian bacon (lean, trimmed of fat)
- 2 English muffins (split and lightly toasted)
- 1 tablespoon white vinegar (for poaching water)
- 3 large egg yolks (for hollandaise)
- 3/4 cup unsalted butter (melted, kept warm)
- 1 tablespoon fresh lemon juice (for brightness)
- 1/4 teaspoon salt (fine, to season hollandaise)
- 1/8 teaspoon cayenne pepper (optional, for mild heat)
- 2 teaspoons chopped chives (for garnish)
Instructions
- Prepare poaching water: Fill a deep saucepan with 3 inches of water. Heat until it reaches 190°F (88°C) — the surface should show only small bubbles. Add vinegar.
- Toast muffins: Split English muffins and toast them at 350°F (175°C) for 5–7 minutes until golden and crisp at edges. Keep warm.
- Sear Canadian bacon: In a nonstick skillet, heat over medium-high to about 375°F (190°C). Cook bacon slices for 1 minute per side until lightly browned and edges caramelized. Cover to keep warm.
- Poach eggs: Crack each egg into a small cup. Swirl the hot water gently and lower eggs one at a time. Poach for 3–4 minutes, until whites are set but yolks still soft. Remove with a slotted spoon and drain on paper towel.
- Melt butter: In a small pan, melt butter until just steaming (about 140°F / 60°C). Do not brown.
- Make hollandaise: In a blender, combine yolks, lemon juice, salt, and cayenne. Blend on low for 10 seconds. With motor running, slowly drizzle in warm butter until thickened and smooth, about 1 minute. Sauce should coat a spoon evenly.
- Assemble base: Place a toasted muffin half on each plate. Top with one slice of Canadian bacon.
- Add poached egg: Set a warm poached egg on each bacon slice. Ensure yolk is soft but intact; it should jiggle slightly.
- Spoon sauce: Pour 2 tablespoons of hollandaise over each egg immediately before serving. Sauce should be glossy and warm, not hot.
- Garnish and serve: Sprinkle chives over top and serve at once while temperature and texture contrast are perfect.
Notes
- Substitutions: Replace Canadian bacon with smoked salmon or sautéed spinach for a pescatarian or vegetarian version.
- Make-ahead: Hollandaise can be made 1 hour in advance and kept warm in a thermos; poached eggs can be held in warm (150°F / 65°C) water for up to 15 minutes.
- Storage: Store leftover components separately in airtight containers; consume within 2 days.
- Reheating: Reheat muffins in a toaster 2–3 minutes; warm bacon in a skillet over medium heat for 30 seconds per side; reheat hollandaise gently over low heat or in a warm water bath until fluid.
- Serving suggestions: Serve with roasted asparagus, fresh berries, or a small green salad to balance richness.
Nutrition
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