
Benedict Arnold’s Eggs Benedict

Benedict Arnold’s Eggs Benedict
23m total time
20M prep time
12 ingredients
8 Servings servings
Ratings






HEAT 2 to 3 inches of water, vinegar and 1 teaspoon salt in large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. BREAK eggs, one at a time, into small bowl. HOLD dish close to surface of pan and SLIP egg into water.
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 on platter lined with paper towels. KEEP warm.
WHISK egg yolks, water and lemon juice in a small saucepan until blended. COOK over low heat, whisking constantly, until mixture bubbles alongside the pan. WHISK in butter until melted and sauce is thickened. REMOVE pan from heat. STIR in salt and paprika.
TOP each muffin half with 1 bacon slice, 1 egg and about 1 1/2 tablespoons of hollandaise sauce. GARNISH with chives. SERVE immediately.
large EGGS |
8
|
large EGG yolks |
3
|
distilled white vinegar |
1 Tbsp.
|
salt |
1 tsp. plus 1/4 tsp.
|
English muffins, split, toasted |
4
|
Canadian-style bacon, warmed |
8 slices
|
water |
1/4 cup
|
fresh lemon juice |
2 Tbsp.
|
softened butter |
1/2 cup (1 stick)
|
paprika |
1/8 tsp.
|
pepper |
1/8 tsp.
|
chives, chopped |
This recipe is an excellent source of vitamin A and choline, and a good source of folate and protein.
Calories | 261 |
Total fat | 18 g |
Saturated fat | 9 g |
Polyunsaturated fat | 2 g |
Monounsaturated fat | 6 g |
Cholesterol | 286 mg |
Sodium | 392 mg |
Carbohydrates | 14 g |
Fiber | 0 g |
Sugar | 0 g |
Protein | 10 g |
Vitamin A | 203 mcg |
Vitamin D | 1 mcg |
Folate | 45 mcg |
Choline | 202 mg |
Calcium | 92 mg |
Iron | 1 mg |
Potassium | 85 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.