Homemade Eggs Benedict
User Reviews
5.0
102 reviews
Excellent
Homemade Eggs Benedict
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Using only 4 ingredients, this tasty hollandaise sauce is poured over poached eggs, back bacon, and an English muffin for a delicious breakfast or brunch!
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Ingredients
- 4 English muffins split
- 8 lices Canadian bacon or ham
- 8 eggs
- 1 package Hollandaise sauce or homemade below
- salt and pepper to taste
Easy Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter melted
Instructions
- To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.
- With the blender running on low speed, very slowly pour in the melted butter.
- Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.
- Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.
- Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
- Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.
Notes
- If the hollandaise sauce is too thick, add a little bit of water to thin it.
- Add a teaspoon of white vinegar to the water when poaching eggs to prevent the whites from separating while boiling.
- I prefer 4 minutes for a runny egg with a set white.
- To Make Eggs Benedict for a crowd, poach all eggs in small batches and plunge them into ice water once cooked. Just before serving, place all eggs into simmering water for about 1 minute to heat through.
- Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.
- Bring water just to a simmer below the bowl. Add egg yolks and lemon juice to the bowl and whisk until light yellow in color.
- Drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Once thickened, remove from the heat immediately and season.
Nutrition Information
Show Details
Calories
598
(30%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
563mg
(188%)
Sodium
1094mg
(46%)
Potassium
419mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1379IU
(28%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598 | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 563mg | 188% |
| Sodium | 1094mg | 46% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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