Eggs Benedict

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 Servings
Calories: 543kcal

Ingredients

Hollandaise Sauce

  • 4 TBSP Butter melted
  • 2 Egg yolks
  • 1 TBSP Lemon juice to taste

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • 2 English muffin halved and toasted
  • 6 oz Canadian bacon sliced

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Fill a pot halfway with water. Bring the water to a low simmer. Stir the vinegar into the water. While the water is heating, make the hollandaise.
  • Melt the butter over low heat in a small pot - do not let it boil. Then remove from the heat. Whisk in the egg yolks and half of the lemon juice. Return the pan to the heat, while whisking vigorously, until the sauce becomes very thick. Add more lemon juice to taste and season with salt and pepper. The sauce should be thick, buttery, lemony and just lightly salty.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, toast the English muffins and brown Canadian bacon.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Toast the English muffins in a toaster oven.
  • Serve: Top toasted English muffins with Canadian bacon and poached eggs, and spoon hollandaise sauce over the top. Enjoy with orange juice.

Nutrition

Calories: 543kcal | Carbohydrates: 18g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 512mg | Sodium: 966mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1419IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg

Eggs Benedict

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 Servings
Calories 543 kcal

Ingredients
 
 

Hollandaise Sauce

  • 4 TBSP Butter melted
  • 2 Egg yolks
  • 1 TBSP Lemon juice to taste

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • 2 English muffin halved and toasted
  • 6 oz Canadian bacon sliced

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Fill a pot halfway with water. Bring the water to a low simmer. Stir the vinegar into the water. While the water is heating, make the hollandaise.
  • Melt the butter over low heat in a small pot - do not let it boil. Then remove from the heat. Whisk in the egg yolks and half of the lemon juice. Return the pan to the heat, while whisking vigorously, until the sauce becomes very thick. Add more lemon juice to taste and season with salt and pepper. The sauce should be thick, buttery, lemony and just lightly salty.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, toast the English muffins and brown Canadian bacon.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Toast the English muffins in a toaster oven.
  • Serve: Top toasted English muffins with Canadian bacon and poached eggs, and spoon hollandaise sauce over the top. Enjoy with orange juice.

Nutrition

Calories: 543kcalCarbohydrates: 18gProtein: 24gFat: 41gSaturated Fat: 21gCholesterol: 512mgSodium: 966mgPotassium: 342mgFiber: 1gSugar: 4gVitamin A: 1419IUVitamin C: 5mgCalcium: 85mgIron: 2mg
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