Eggs Benedict Recipe
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5.0
69 reviews
Excellent
Eggs Benedict Recipe
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This classic Eggs Benedict Recipe with English muffins, poached eggs, Canadian bacon, and hollandaise sauce is the perfect elegant breakfast.
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Ingredients
For the Hollandaise:
- 4 egg yolks
- Juice of ½ lemon
- ¼ cup chardonnay wine
- 4-6 ounces clarified butter
- coarse salt and cayenne to taste
For the Eggs benedict:
- 8 eggs
- 8 toasted English muffin halves
- 8 slices Canadian bacon heated
- chopped fresh parsley and chives for garnish optional
- coarse salt and pepper to taste
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Instructions
Hollandaise:
- Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
- Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to 4 minutes.
- Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.
Poached Eggs:
- Add some vinegar to a medium-size pot with water and simmer over low to medium heat.
- Stir the water using a spoon for 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to 3 minutes or until the egg whites are cooked but the yolk is runny.
- Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.
- Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as the eggs are done poaching.
- How to Store: It's best to keep all the ingredients separate and covered for up to 3 days. This recipe will not freeze well.
- How to Reheat: Reheat the hollandaise in a double boiler while vigorously whisking. You can re-poach the egg in simmering water for 1 to 2 minutes to reheat and re-toast the English muffin.
- You can optionally finish off the eggs benedict with a garnish of minced fresh parsley, chives, or both.
- The hollandaise will hold up to 30 minutes in a thick ceramic pot covered.
- Feel free to use those individual egg poacher products or individual baskets in a large pot of boiling water.
Nutrition Information
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Calories
802kcal
(40%)
Carbohydrates
55g
(18%)
Protein
35g
(70%)
Fat
47g
(72%)
Saturated Fat
24g
(120%)
Cholesterol
624mg
(208%)
Sodium
1179mg
(49%)
Potassium
497mg
(14%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
735IU
(15%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 55g | 18% |
| Protein | 35g | 70% |
| Fat | 47g | 72% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 624mg | 208% |
| Sodium | 1179mg | 49% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 735IU | 15% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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