The Sunday brunch staple, Classic Eggs Benedict is simple to make at home with a few tips and tricks. This version has a perfectly poached egg blanketed with a butter hollandaise sauce all on top of a toasted english muffin and a salty piece of ham. Easy enough to make every single day.
I woke up today thinking it was Friday. Friday is a great day, isn’t it? You know you still have some work to do but the weekend is just hours away. And lots of people say that if you’re a mom you don’t get a weekend…but I do. It’s the time I get to put the pots, pans and camera away to spend some time folding laundry, cleaning up around the house and going to brunch. I do hate laundry…as much as I hate doing dishes but if I don’t get it out of the way during the weekend it will be forming mountains the size of the Himalayas around the house. So, as horrible as it is wash, dry, fold, repeat….it’s even worse when I don’t.
So, I try to start my weekend off right with an indulgent breakfast that’s not just a muffin or a quick egg skillet. A lot of weekends, we like to visit DelPrado for brunch. It’s a tiny little restaurant right in my hometown of Skippack that’s brunchish food before lunch….lunch food for lunch….and a bazillion different tapas for dinner. Oh, and they change the name for dinner. I think, I still haven’t figured out the name change thing, it seems a little strange but…whatever. The food is insanely amazing and I’ve tried just about everything on the menu. My husband, on the other hand, well….he doesn’t even need to order anymore. He gets the same thing every single time. Classic Eggs Benedict. The waitress knows him only by his breakfast. He refuses to change. It drives me completely bonkers.
Their Classic Eggs Benedict has a bit of a secret ingredient that’s really suitable for holidays and entertaining. We’ll get to that in another post. MY Classic Eggs Benedict is really simple to make. Fool-proof really, anyone can make it. And the Hollandaise sauce, we made that a couple months ago…if you remember. In the blender. No chance of the sauce breaking, it’s so SO easy. And the egg poaching…we covered that last week. So, see…you’re halfway there already. This Classic Eggs Benedict is great for entertaining a few friends or family and perfect when served with a brunchy cocktail. And if you’re getting sick of brunch recipes…I have some dinner coming up soon. Don’t worry. 🙂
Classic Eggs Benedict
- Lightly toast the english muffins for 4-5 minutes or until golden brown.
- While the english muffins are toasting, heat the bacon in a small skillet over medium heat for 2-4 minutes on each side.
- Place the two muffin halves on a plate and top each halve with one slice of bacon. Repeat with remaining muffins and bacon.
- Top each muffin with a poached egg and spoon 1/4 cup of hollandaise over the eggs.
- Serve immediately.
|Serving Size||2 muffin halves per person|
|Amount Per Serving||As Served|
|Calories 416kcal Calories from fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 5g||25%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|