Eggs Benedict
Ingredients
Hollandaise Sauce
-
3
large
egg yolks
-
1
tablespoon
water
-
1
teaspoon
lemon juice
-
8
ounces
clarified butter
-
to taste
salt
-
to taste
Tabasco sauce or cayenne pepper
Poached Eggs
-
8
large
eggs
-
1
tablespoon
distilled white vinegar
Eggs Benedict Assembly
-
1
teaspoon
salt
-
4
large
English muffins
-
8
slices
Canadian bacon
-
to taste
chives, thinly sliced (for garnish)
Instructions
- Prepare the Hollandaise sauce by whisking egg yolks over simmering water until thickened, then stir in lemon juice and gradually whisk in clarified butter. Season to taste.
- To poach the eggs, strain each egg and gently drop them into simmering vinegar water. Cook until the whites are set and transfer to a warm pot.
- Broil English muffin halves until golden, then top each with a slice of Canadian bacon and broil until hot.
- Assemble the Eggs Benedict by placing a poached egg on each muffin half, spooning hollandaise sauce over the top, and garnishing with chives.
Nutrition Facts (estimated)
Servings
4
Calories
890
Total fat
73g
Total carbohydrates
28g
Total protein
30g
Sodium
1494mg
Cholesterol
647mg
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