Ingredients for Delias Heavenly Eggs Benedict
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- White Wine Vinegar
- 6 tablespoons (3 ounces) unsalted butter
- Salt
- Black Pepper
- 4 large eggs, very fresh
- Pancetta
- 2 English muffins, split
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How to Make Delias Heavenly Eggs Benedict
- Toast the English muffins until lightly golden brown. Set aside.
- Prepare the hollandaise sauce: Melt the butter in a double boiler or heat-safe bowl set over simmering water. Whisk together the egg yolks, lemon juice, and cayenne pepper in a separate bowl until light and frothy. Gradually whisk in the melted butter until the sauce thickens. Season with salt and pepper to taste.
- Poach the eggs: Gently bring a saucepan of water to a simmer. Crack each egg individually into a small bowl. Create a gentle swirl in the simmering water and carefully slip each egg into the water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks.
- Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon or ham. Carefully lift a poached egg from the water with a slotted spoon and place it on top of the ham. Generously spoon the hollandaise sauce over the eggs.
- Garnish with fresh herbs (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
120g
Carbs
8g