How to Make Eggs Benedict
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How to Make Eggs Benedict
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This method for foolproof eggs benedict is almost too easy. No one will ever know your secret and they will think you are a culinary master!
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Ingredients
- 3 English muffins split in half (I used whole wheat)
- 6 lices Ham or Canadian Bacon
- 6 large eggs
- 2 Tablespoons white vinegar
- salt
Hollandaise Sauce
- 3 large egg yolks
- 1 Tablespoon fresh lemon juice
- 1 cup unsalted butter melted and warm
Instructions
To Poach the Eggs:
- Fill a medium pot half way full with water. Add the vinegar and 1 teaspoon salt and bring to a simmer over medium heat. Crack the eggs into small bowls, 1 per cup.
- Lower the rims of the bowls into the water and gently tip the eggs into the skillet one at a time.
- Remove the skillet from heat, cover, and poach the eggs for 5-6 minutes. Gently remove eggs from the water with a slotted spoon. Set on a plate.
While the eggs are cooking:
- Cook the ham or Canadian bacon in a nonstick skillet over medium heat until well-browned on both sides.
- Toast the English muffins.
Hollandaise Sauce (prepare right before serving):
- Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
- With the blender running, very slowly drizzle in the warm butter. Salt and pepper to taste.
To Serve:
- Arrange the English muffins on individual plates and top with Canadian bacon or ham.
- Add one poached egg to each English muffin. Season with salt and pepper.
- Pour the Hollandaise sauce over the eggs.
- Garnish with chives, parsley, or basil.
Notes
- Take your egg yolks and lemon juice, and put them in a blender until they froth, which is about 10 seconds. Then, while your blender is still running, slowly drizzle the warm melted butter in. Add salt and pepper to taste then drizzle your hollandaise all over your egg benedicts.
- 3 egg yolks - You only need the yolks for this recipe. Set aside the egg whites to make a healthy omelet the next morning or even something like this lemon meringue pie.
- 1 cup of melted butter - Make sure to use unsalted butter. The best way to melt it is to chop your butter stick up a bit, then put it in a microwave-safe bowl and heat it for 15 seconds at a time. The butter should be warm while making this sauce, so do this when you are ready to make the sauce.
- Fresh lemon juice - Having a touch of acid is important when making the hollandaise. I like using lemon juice but you can also use white vinegar if that's all you have on hand.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
553mg
(184%)
Sodium
914mg
(38%)
Potassium
412mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
735IU
(15%)
Vitamin C
2mg
(2%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 553mg | 184% |
| Sodium | 914mg | 38% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
18 reviews
Excellent
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