Ingredients
- 4 English muffins, split and toasted
- 4 slices of Canadian bacon
- 8 large eggs
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup heavy cream
- 1/2 cup white wine
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the Canadian bacon until lightly browned and heated through. Set aside.
- Bring a large pot of water to a simmer. Gently lower the eggs into the water one at a time, and cook for 3 minutes. Remove the eggs from the water with a slotted spoon and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the flour, salt, and white pepper, and cook, stirring constantly, for 2 minutes. Gradually add the cream and white wine, stirring constantly, until the sauce is thick and creamy.
- Remove the sauce from the heat, and stir in the lemon juice and parsley. Taste and adjust the seasoning if necessary.
- Place the English muffins on a baking sheet. Top each muffin half with a slice of Canadian bacon and a poached egg. Pour the hollandaise sauce over the eggs and muffins. Bake for 10 minutes, or until the eggs are cooked and the sauce is bubbly.
- Serve warm.
Interesting Facts
- Eggs Benedict is a classic breakfast dish believed to have been invented in the late 1800s in New York City.
- Hollandaise sauce is a classic French sauce made from butter, egg yolks, and lemon juice.
- This dish is often served on special occasions such as Mother’s Day, Fathers Day, or a wedding or honeymoon.
