Eggs Benedict

Indulge in a classic breakfast favorite with perfectly poached eggs served on toasted English muffins, topped with savory Canadian bacon and rich, creamy hollandaise sauce. This elegant dish combines smooth textures and bold flavors for a comforting yet refined brunch experience. Ideal for special mornings or weekend gatherings.

Ingredients

• 2 Whole-wheat English Muffins
• 2 Large Egg Yolks
• 2 Tbsp Unsalted Butter, Melted
• 1 Tbsp Water
• 4 Large Eggs (For Poaching)
• 4 Slices Canadian Bacon/Lean Ham
• 1 Tbsp Fresh Lemon Juice
• Pinch Of Salt And Cayenne Pepper

Directions

1. Prepare the English Muffins & Bacon:Split The Whole-Wheat English Muffins And Toast Them Lightly. In A Skillet Over Medium Heat, Warm The Canadian Bacon Slices For About 1 Minute Per Side (You Won’t Need Additional Fat Since Canadian Bacon Is Lean And Will Release A Little Moisture As It Heats). Keep The Muffins And Bacon Warm.
2. Poach the Eggs:Fill A Shallow Pan With About 2 Inches Of Water And Bring It To A Gentle Simmer. Add 1 Tsp Vinegar (Optional, To Help Egg Whites Set). Crack Each Egg Into A Cup And Gently Slide It Into The Simmering Water. Poach For ~3–4 Minutes, Until Whites Are Set But Yolk Is Still Soft (Or To Your Desired Doneness).
3. Remove With A Slotted Spoon And Let Excess Water Drain.
4. Make the Light Hollandaise:In A Heatproof Bowl, Whisk The 2 Egg Yolks With Lemon Juice And Water. Place The Bowl Over A Saucepan Of Gently Simmering Water (Double-boiler Method, Bowl Should Not Touch Water). Whisk Continuously Until The Mixture Thickens Slightly And Becomes Pale (About 2 Minutes). Slowly Drizzle In The Melted Butter While Whisking, Until The Sauce Is Emulsified. Remove From Heat. Season With A Pinch Of Salt And A Tiny Dash Of Cayenne Pepper. This Modified Hollandaise Uses Much Less Butter Than Usual, Reducing The Saturated Fat Significantly.Instructions
5. Assemble Eggs Benedict:Place A Slice Of Warmed Canadian Bacon On Each Toasted English Muffin Half. Top Each With A Poached Egg. Spoon About A Tablespoon Or Two Of Hollandaise Sauce Over Each Egg. The Whole-Grain Muffin Provides Fiber And Complex Carbs, While The Eggs And Canadian Bacon Contribute Ample Protein To Mitigate The Carb Load.
6. Serve:Serve Immediately While Warm. If Desired, Garnish With A Sprinkle Of Fresh Chopped Parsley Or Chives. Enjoy This Occasional Treat In Moderation – It’s Rich, But By Using Whole-wheat Muffins And Lean Ham, And Controlling The Sauce Portion, You’ve Made It More Diabetes-friendly Than The Classic Version. Pair With A Side Of Fresh Fruit Instead Of Hashbrowns To Add Fiber And Vitamins.