Eggs Benedict

  • Cook Time

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  • Ingredients
    8 EGGS, cold
    4 English muffins, split, toasted
    8 slices Canadian-style bacon, warmed
    3/4 cup Hollandaise Sauce

    Yields: 4 to 8 servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin A, Vitamin D, Folate, Iron and Choline

    Good Source: Calcium

    Calories: 626

    Total Fat: 41 g
    Saturated fat: 20 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 13 g

    Cholesterol: 601 mg
    Sodium: 1412 mg
    Carbohydrates: 29 g
    Dietary Fiber: 2 g
    Protein: 34 g
    Vitamin A: 1488.4 IU
    Vitamin D: 193.1 IU
    Folate: 111 mcg
    Calcium: 119.2 mg
    Iron: 4.3 mg
    Choline: 390.1 mg

Directions

  1. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.

  2. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.

  3. TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.

    HOLLANDAISE SAUCE (about 3/4 cup): WHISK 3 egg yolks, 1/4 cup water and 2 Tbsp. fresh lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. STIR IN 1/2 cup (1 stick) butter (cut in 8 pieces) one piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately. STIR in 1/4 tsp. salt, 1/8 tsp. paprika and dash pepper. SERVE immediately.

Insider Info

A classic poached egg with Canadian-style bacon and an easy Hollandaise sauce. Substitute smoked salmon for a twist on this brunch favorite.

Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.

Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.

Do not poach eggs ahead of time and hold them in the refrigerator.