Christmas morning would not be the same without my dad’s more than restaurant worthy eggs benedict. We always purchase the ingredients in advance so that he won’t have any excuse for not making this delicious breakfast or brunch.
My dad has mastered this recipe over the years, which inspired me to highlight his Christmas morning tradition on my blog. The gooey egg, savory Canadian bacon and crisp muffin topped with the lemon infused hollandaise sauce make a delectable combination.
I’m already looking forward to this breakfast next Christmas. Too many calories and too unhealthy to eat more than once a year!
Recipe (makes four eggs benedict servings):
4 thinly sliced pieces of Canadian bacon
2 English muffins, split in half
Poach eggs in egg poacher, if available, for three minutes on medium heat. Otherwise, crack eggs and drop in pot of boiling water and let poach for three minutes.
Heat small skillet over medium heat for one to two minutes then add pieces of Canadian bacon. Brown the ham on both sides until warm.
Toast English muffins in a toaster until desired crispness. Place one piece of Canadian bacon on top of half of an English muffin, then top with poached egg. Drizzle hollandaise sauce on top (recipe below) and serve hot.
Hollandaise sauce recipe:
1/2 stick butter
1 tbsp. lemon juice, or to taste
4 egg yolks
1/2 cup light cream or half & half
1 tsp. Colman’s mustard
1/2 tsp. salt, or to taste
Melt butter in small saucepan over medium heat. Whisk the eggs in a separate small bowl, then add cream and whip ingredients together. Once butter is melted, slowly pour egg mixture in a steady stream into saucepan, constantly stirring for a couple of minutes. Reduce heat and bring mixture to a simmer and add the rest of the ingredients.