Eggs Benedict
Ingredients
Eggs Benedict
-
8
large
fresh eggs
-
1
Tbsp
white vinegar
-
4
pieces
English muffins, split
-
8
slices
Canadian bacon
-
to taste
salt and freshly ground black pepper
-
to taste
chopped fresh parsley and/or chives
-
to taste
paprika
Hollandaise Sauce
-
½
cup
heavy cream
-
4
large
egg yolks
-
1½
Tbsp
lemon juice
-
1
tsp
Dijon mustard (optional)
-
1-2
pinches
cayenne pepper (optional)
-
½
cup
unsalted butter, melted
-
to taste
salt
-
to taste
pepper
Instructions
- Prepare the hollandaise sauce by simmering water in a saucepan and mixing cream, egg yolks, lemon juice, mustard, and cayenne pepper in a bowl over it until thickened.
- Slowly whisk in melted butter, season with salt and pepper, and keep warm.
- For poached eggs, boil water with vinegar, crack eggs into the water, and cook until whites are set and yolks are runny, about 3-4 minutes.
- Cook Canadian bacon in a skillet until heated through.
- Toast English muffins until golden brown.
- Assemble by placing Canadian bacon on each muffin, topping with a poached egg, and spooning hollandaise sauce over them.
- Garnish with parsley, chives, and paprika.
Nutrition Facts (estimated)
Servings
8
Calories
358
Total fat
26g
Total carbohydrates
14g
Total protein
15g
Sodium
471mg
Cholesterol
326mg
You might also like