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Make-Ahead Eggs Benedict

Delicious Make-Ahead Eggs Benedict for Effortless Brunches

Enjoy Make-Ahead Eggs Benedict, combining poached eggs, hollandaise sauce, and crispy English muffins for gourmet brunch perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices English Muffins Use thick-cut for better texture
  • 4 slices Canadian Bacon Can substitute with avocado for vegetarian
For the Eggs
  • 8 large Eggs Fresh eggs are recommended
For the Sauce
  • 1 cup Hollandaise Sauce Blend fresh for best flavor
  • 2 tablespoons Olive Oil For toasting muffins, can substitute with butter
Optional Garnishes
  • 1 tablespoon Fresh Herbs e.g., chives, parsley

Equipment

  • Medium pot
  • blender
  • Baking sheet
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Poach the eggs by simmering water and gently sliding in fresh eggs. Cook for 3-4 minutes.
  2. Cool the poached eggs in an ice bath for 2-3 minutes, then store submerged in water in an airtight container.
  3. Prepare the hollandaise sauce by blending egg yolks, lemon juice, and melted butter until creamy.
  4. Toast the English muffin halves brushed with olive oil in a preheated oven at 450°F for 5-10 minutes.
  5. Assemble the Eggs Benedict by layering Canadian bacon, a poached egg, and hollandaise sauce on each muffin half.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Store poached eggs submerged in water in an airtight container in the fridge for up to 5 days. Hollandaise sauce is best fresh but can be refrigerated for 1-2 days.

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