Eggs Benedict
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5.0
3 reviews
Excellent
Eggs Benedict
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Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!
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Ingredients
Hollandaise Sauce
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon water
- ¼ cup heavy whipping cream
- 1 ½ teaspoons fresh lemon juice
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
Poached Eggs
- 4 large eggs
- 1 tablespoon vinegar
To Assemble
- 2 English muffins split in half
- 4 lices Canadian bacon
- 1 tablespoon butter
- chopped Italian parsley
- paprika for garnish
Instructions
Hollandaise Sauce
- Melt ½ cup unsalted butter in a small pot over medium heat until it starts to foam.
- Place 3 large egg yolks and 1 teaspoon water in a blender and start blending on low speed. Slowly stream in the melted butter and ¼ cup heavy whipping cream while mixing and continue to mix until combined.
- Mix in 1 ½ teaspoons fresh lemon juice, ⅛ teaspoon cayenne pepper, and salt & pepper to taste. Pour into a bowl, lay plastic wrap over the surface of the sauce, and set it aside.
Poached Eggs
- Prepare 4 large eggs for poaching. Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
- Fill a medium-sized pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
- Stir in 1 tablespoon vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes.
- Remove with a slotted spoon and drain the poached egg on a paper towel. Repeat with remaining eggs.
To Assemble
- Cook 4 slices Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.
- Toast the 2 English muffins in the toaster or under the broiler until golden. Spread with 1 tablespoon butter.
- Place a slice of the Canadian bacon on each of the toasted English muffins. Add a poached egg and then pour the Hollandaise sauce over the top. Garnish with chopped Italian parsley and a sprinkle of paprika!
Nutrition Information
Show Details
Calories
992kcal
(50%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
83g
(128%)
Saturated Fat
46g
(230%)
Polyunsaturated Fat
6g
Monounsaturated Fat
24g
Trans Fat
2g
Cholesterol
802mg
(267%)
Sodium
977mg
(41%)
Potassium
470mg
(13%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2926IU
(59%)
Vitamin C
2mg
(2%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 992 kcal
% Daily Value*
| Calories | 992kcal | 50% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 83g | 128% |
| Saturated Fat | 46g | 230% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 2g | 100% |
| Cholesterol | 802mg | 267% |
| Sodium | 977mg | 41% |
| Potassium | 470mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2926IU | 59% |
| Vitamin C | 2mg | 2% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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