4.9 from 48 votes
Eggs Benedict
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 691 kcal
Course:
Breakfast , Brunch
Cuisine:
American
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.
Cup of Yum
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
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
% 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.