Eggs Benedict
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4.9
48 reviews
Excellent
Eggs Benedict
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Eggs Benedict - Can you think of a more fabulous meal for brunch? A buttery, toasted English muffin, crisped back bacon, soft poached egg, and the creamiest hollandaise sauce. There's a reason this classic recipe has stood the test of time to continue on as the quintessential brunch menu item!
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Ingredients
- 8 large eggs
- 1 tablespoon white vinegar
- 8 lices back bacon aka Canadian bacon
- 4 English muffins halved
- ¼ cup butter softened
- 1 cup Hollandaise sauce
- 1 tablespoon chives finely chopped, for garnish
Instructions
Poach the eggs
- Bring a pot of water to a boil, add the vinegar, then reduce the heat to a gentle simmer.
- Crack an egg into a ramekin, and gently drop it into the water. Repeat with 3 more eggs. Turn off the heat and cover the pot. Let the eggs cook in the hot water for 4 minutes, or until the whites are set and the yolks are still runny.*
- Remove the eggs with a slotted spoon and let them dry on a paper towel lined plate while you poach the remaining 4 eggs.
Eggs Benedict
- Heat a skillet over medium-high heat. Add the slices of back bacon, working in batches if needed. Cook for 1-2 minutes per side until browned. Remove the bacon from the skillet and set aside.
- Set your oven to broil. Spread butter over each English muffin half, and line them, cut side up, on a baking sheet. Place the sheet on the top rack of your oven and toast for 1-3 minutes, or until golden brown.
- To assemble the eggs Benedict, top an English muffin half with a slice of back bacon, then, carefully, spoon a poached egg over the bacon, spoon hollandaise sauce overtop, and garnish with chives.
Notes
- *This recipe is written for a classic soft poached eggs Benedict. Cook the eggs for 4 minutes to achieve medium poach, or 5+ minutes for hard poach.
- Toasted English muffins: You can put these back into the bag or container you originally bought your muffins in. They will soften back up, you can can re-toast them when the time comes if you'd like.
- Poached eggs: Transfer the eggs to an airtight container, top the container off with cold water, and store in the fridge up to 5 days. Reheat the eggs for about 1 minute in simmering water.
Nutrition Information
Show Details
Serving
1serving
Calories
691kcal
(35%)
Carbohydrates
33g
(11%)
Protein
31g
(62%)
Fat
48g
(74%)
Saturated Fat
17g
(85%)
Cholesterol
440mg
(147%)
Sodium
1367mg
(57%)
Potassium
409mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
927IU
(19%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 691kcal | 35% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 440mg | 147% |
| Sodium | 1367mg | 57% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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