Description
Denny’s Eggs Benedict is the perfect way to elevate your breakfast or brunch. This timeless dish combines perfectly toasted English muffins, savory Canadian bacon, and poached eggs, all topped with a generous drizzle of creamy hollandaise sauce.
Every bite offers a balance of textures and flavors, from the buttery hollandaise to the delicate poached eggs. It’s a dish that transforms any morning into a special occasion. Simple to prepare yet sophisticated in taste, it’s the ideal recipe for impressing family or guests.
Ingredients
– 2 English muffins, halved and toasted
– 4 slices of Canadian bacon
– 4 large eggs
– 1/2 cup hollandaise sauce (homemade or store-bought)
– 1 tablespoon white vinegar
– Fresh parsley, chopped, for garnish
Instructions
1. Heat a skillet over medium heat and lightly brown the Canadian bacon on both sides. Keep warm.
2. Fill a medium-sized saucepan with 3 inches of water and bring to a gentle simmer. Add the white vinegar.
3. Crack one egg into a small cup and gently slide it into the simmering water. Repeat with the other eggs, cooking for 3–4 minutes or until the whites are set and the yolks are still runny. Use a slotted spoon to remove and drain the eggs.
4. Toast the English muffins until golden brown.
5. To assemble, place a slice of Canadian bacon on each English muffin half. Top with a poached egg and drizzle generously with warm hollandaise sauce.
6. Garnish with chopped parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes