Sunday Morning Eggs Benedict
Ingredients
Eggs Benedict
-
2
medium
tomatoes, cut into 4 slices each (optional)
-
1
teaspoon
olive oil
-
to taste
salt & fresh ground black pepper
-
8
slices
Canadian bacon
-
4
each
English muffins
-
2
teaspoons
distilled white vinegar
-
8
large
eggs
Hollandaise Sauce
-
7
Tablespoons
unsalted butter
-
3
large
egg yolks
-
1
Tablespoon
fresh lemon juice
-
to taste
salt & fresh ground black pepper
Instructions
- Melt the butter for the hollandaise sauce and set aside to cool.
- Heat olive oil in a skillet and cook the tomatoes and Canadian bacon for 2 minutes on each side.
- Poach the eggs using your preferred method.
- Toast the English muffins.
- Blend egg yolks and lemon juice in a blender, then slowly add melted butter while blending until creamy.
- Assemble by placing Canadian bacon and tomato slices on toasted English muffins, topping with poached eggs and hollandaise sauce.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
250mg
You might also like