The ultimate breakfast luxury with our Bagel or English Muffin Eggs Benedict, served as a delightful breakfast bowl, topped with rich and velvety Hollandaise Sauce. Whether you prefer the satisfying chewiness of a bagel or the classic appeal of an English muffin, this dish offers a perfect harmony of flavors and textures. Imagine golden-toasted bagel halves or perfectly browned English muffins, topped with lightly fried Canadian bacon and perfectly poached eggs, all crowned with a decadent drizzle of homemade Hollandaise sauce. The creamy, buttery sauce adds a luxurious touch, infusing every bite with a burst of flavor. With our easy-to-follow recipe, you can recreate this brunch favorite in the comfort of your own kitchen, impressing friends and family with your expertise. Serve it up for a special occasion or treat yourself to a gourmet breakfast any day of the week. Get ready to elevate your morning routine with this irresistible Eggs Benedict variation—it's a breakfast worth savoring!
Eggs Benedict with Hollandaise Sauce Breakfast Bowl
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Ingredients: (Servings 2)
1 Bagel or 2 English Muffins, sliced in half
Butter for frying and toasting
4 slices Canadian bacon
4 eggs
Hollandaise Sauce Recipe:
3 large eggs yolks
1 tablespoon lemon juice
1/2 cup (1 stick) Unsalted Butter, melted
Pinch of cayenne pepper
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How do you make Eggs Benedict with Hollandaise Sauce Breakfast Bowl?
Recipe Instructions:
Prepare the Hollandaise Sauce:
Fill a saucepan with a few inches of water and bring it to a gentle simmer over medium heat to create a double boiler. In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice until well combined. Place the bowl over the saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk the egg mixture constantly until it starts to thicken, slowly drizzle in the melted butter while whisking constantly. Continue to whisk until the sauce thickens to your desired consistency, about 6 to 9 minutes total. Once thickened, remove the bowl from the heat and season the hollandaise sauce with a pinch of cayenne pepper and salt/pepper to taste. Keep the sauce warm while you prepare the rest of the dish, making sure you continue to stir it so it does not form a film on the top.
Toast and Butter the Bagels or English Muffins:
Heat a skillet over medium heat. Spread butter on both sides of each bagel half or English muffin. Place the halves in the skillet and toast until golden brown on one side. Flip the halves and toast until golden brown on the other side. Remove from the skillet and set aside.
Cook the Canadian Bacon:
In the same skillet, add a little more butter if needed. Once melted, add the Canadian bacon slices and cook until lightly browned on both sides. Remove from the skillet and set aside.
Poach the Eggs:
While the bacon is cooking, bring a pot of water to a boil. Once boiling, reduce the heat to a gentle simmer. Crack each egg into a small cup or ramekin. Using a spoon, create a gentle whirlpool in the simmering water. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes for a slightly runny yolk or longer if you prefer a firmer yolk.
Assemble the Eggs Benedict:
Place a toasted and buttered bagel half or English muffin in bowl or Plate. Top each half with 1 to 2 slices of Canadian bacon. Using a slotted spoon, carefully remove the poached eggs from the water and place one on each slice of Canadian bacon.
Drizzle with Hollandaise Sauce:
Spoon hollandaise sauce generously over each poached egg, allowing it to cascade down the sides.
Season and Garnish:
Season with salt and pepper to taste. Optionally, garnish with chopped fresh parsley or chives for added flavor and presentation.
Serve:
Serve immediately, and enjoy your delicious Bagel or English Muffin Eggs Benedict with Hollandaise Sauce!
How do you Store Hollandaise Sauce?
Hollandaise sauce can be stored in the refrigerator for up to 2 to 3 days. To store it properly:
Let the sauce cool to room temperature before transferring it to an airtight container.
Seal the container tightly to prevent air from entering, which can cause the sauce to spoil more quickly.
Store the container in the refrigerator, preferably in the coldest part, such as the back of the fridge.
When ready to use, reheat the sauce gently over low heat, stirring continuously to prevent it from separating. You can also place the sealed container in warm water to gently heat the sauce.
It's important to note that Hollandaise sauce contains egg yolks and butter, both of which are prone to spoilage if not stored properly. Always check the sauce for any signs of spoilage, such as an off smell or unusual texture, before consuming it. If the sauce looks or smells questionable, it's best to discard it to avoid the risk of foodborne illness.
Our Bagel or English Muffin Eggs Benedict with Hollandaise Sauce offers a delightful twist on a classic breakfast favorite. Whether you're treating yourself to a leisurely weekend brunch or impressing guests with a gourmet breakfast, this dish is sure to please. With its perfect balance of flavors and luxurious textures, it's a true indulgence worth savoring. So why wait for a special occasion? Treat yourself to this delicious breakfast bowl any day of the week and elevate your morning routine to new heights. We hope you enjoy making and savoring this recipe as much as we do!
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