Imagine creating restaurant-quality Eggs Benedict without the stress of complicated techniques - right in your Instant Pot! This foolproof recipe transforms an intimidating brunch classic into an effortless, mouth-watering meal that will have your family and friends thinking you've secretly trained as a professional chef. With precise cooking times and simple steps, you'll master the art of perfectly poached eggs, crispy Canadian bacon, and luxuriously smooth hollandaise sauce in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large eggs
- 2 English muffins, split
- 4 slices Canadian bacon
- 1/2 cup hollandaise sauce
- Fresh parsley for garnish
Instructions
- Prepare the Instant Pot by adding 1 cup of water to the inner pot and inserting the trivet.
- Place Canadian bacon slices in a single layer on a trivet or steamer basket inside the Instant Pot. Cook on high pressure for 2-3 minutes to warm the meat.
- Remove Canadian bacon and set aside. Keep the Instant Pot water hot for poaching eggs.
- Crack eggs individually into small ramekins or silicone egg cups to prepare for poaching.
- Carefully lower the egg-filled ramekins onto the trivet in the Instant Pot using tongs. Close lid and set to low pressure for exactly 2 minutes for perfectly poached eggs.
- While eggs are poaching, toast English muffin halves until golden brown and crisp.
- Warm the hollandaise sauce in a small saucepan or microwave, stirring occasionally to prevent separation.
- Remove poached eggs from Instant Pot using a slotted spoon, gently patting dry with paper towels.
- Assemble by placing warmed Canadian bacon on toasted English muffin halves, topping each with a poached egg.
- Generously drizzle hollandaise sauce over each egg, ensuring complete coverage.
- Garnish with finely chopped fresh parsley and serve immediately while warm.
Tips
- Use fresh eggs for the best poaching results - they hold their shape better and create more compact poached eggs.
- Ensure your ramekins or egg cups are heat-safe and fit comfortably inside the Instant Pot.
- For extra-smooth hollandaise, whisk continuously and keep heat low to prevent separation.
- Pat poached eggs dry gently to maintain their delicate texture.
- Serve immediately after assembly to enjoy the eggs at their peak temperature and texture.
- If you don't have Canadian bacon, ham or prosciutto make excellent substitutes.
- Use a digital meat thermometer to ensure Canadian bacon is heated to the right temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 380mg
