Eggs Benedict
Classic brunch: toasted English muffins with Canadian bacon, poached eggs, and silky hollandaise sauce.
breakfastmedium
Classic brunch: toasted English muffins with Canadian bacon, poached eggs, and silky hollandaise sauce.
Per serving · Adjust servings below to scale ingredients
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Make hollandaise: whisk egg yolks and lemon juice over a double boiler. Slowly drizzle in melted butter while whisking. Season.
Toast English muffins. Warm Canadian bacon in a pan.
Poach eggs in simmering water with vinegar for 3-4 min.
Assemble: muffin → bacon → poached egg → generous spoonful of hollandaise.
Garnish with chives, paprika, and black pepper.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
High-protein breakfasts set the tone for the entire day. Research consistently shows that consuming 30–40g of protein at breakfast reduces hunger hormones, stabilises blood sugar, and reduces overall calorie intake throughout the day compared to lower-protein morning meals. Each serving of Eggs Benedict delivers 26g of protein at 480 calories — that's 18 calories per gram of protein, making it a solid protein sources on this site. Protein accounts for roughly 22% of total calories in this dish. The 28g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 32g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Eggs Benedict is a restaurant-style dish best made and eaten immediately — hollandaise sauce separates and breaks when stored, and poached eggs lose their delicate texture quickly. This recipe makes 2 servings (26g protein, 480 calories each). For batch hosting, you can poach eggs up to 1 hour ahead: hold them in cool water, then warm briefly in hot water for 30 seconds before plating. The Canadian bacon can be cooked ahead and refrigerated for up to 3 days.
Yes — hollandaise sauce doesn't reheat well and poached eggs are best fresh. Make the hollandaise and poach eggs just before serving.
For milder: reduce or omit the chili/hot pepper. For spicier: add more chili flakes, hot sauce, or fresh chilies. Start mild — you can always add heat but can't take it away.
Use the freshest eggs possible — they hold their shape better. Swirl the water gently before adding the egg. Keep water at a bare simmer (not a rolling boil). Cook 3-4 minutes for a runny yolk.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
