15-Minute Eggs Benedict
Poached eggs, crispy Canadian bacon, and buttery hollandaise on toasted English muffins. A weekend brunch that actually fits a weeknight.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 count English muffins
- 4 slices Canadian bacon
- 4 count eggs
- 3 tbsp butter
- 1 count egg yolk
- ½ tbsp lemon juice
Instructions
- 1
Toast English muffins until golden. Meanwhile, warm butter in a small saucepan over low heat.
- 2
Whisk the single egg yolk with lemon juice and a pinch of salt. Drizzle in warm butter while whisking until pale and thick.
- 3
Bring a shallow skillet of salted water to a gentle simmer. Add Canadian bacon slices and warm through, about 2 minutes.
- 4
Gently slide 4 eggs into the simmering water. Poach until whites set but yolks jiggle, about 4 minutes.
- 5
Place muffin halves on plates. Top each with 1 slice warm Canadian bacon, then 1 poached egg.
- 6
Spoon hollandaise over eggs. Season with salt and pepper, then serve immediately.
Tools you’ll need
- toaster or toaster oven
- small saucepan
- shallow skillet
- slotted spoon
- whisk
- plates
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