Eggs Benedict

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 730kcal

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

Chai Tea Latte

  • 1 cup Tazo Classic Chai Latte Concentrate this is the exact formula Starbucks uses for its latte.
  • 1 cup Milk 2% milk or your choice of milk
  • Sugar if needed to taste
  • Ground cinnamon for dusting
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. Then remove from the heat immediately. Add more lemon juice if needed and season with salt and pepper taste. The sauce should be thick, buttery, lemony, and just lightly salty.
  • Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally.
  • 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 pot. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, brown Canadian bacon and toast the English muffins.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Toast the English muffins in a toaster oven.
  • Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk.
  • Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The Chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.
  • Serve: Top toasted English muffins with Canadian bacon and poached eggs, and spoon hollandaise sauce over the top. Enjoy with latte.

Nutrition

Calories: 730kcal | Carbohydrates: 35g | Protein: 40g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 639mg | Sodium: 1394mg | Potassium: 706mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1633IU | Vitamin C: 3mg | Calcium: 267mg | Iron: 3mg

Eggs Benedict

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 730 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

Chai Tea Latte

  • 1 cup Tazo Classic Chai Latte Concentrate this is the exact formula Starbucks uses for its latte.
  • 1 cup Milk 2% milk or your choice of milk
  • Sugar if needed to taste
  • Ground cinnamon for dusting

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. Then remove from the heat immediately. Add more lemon juice if needed and season with salt and pepper taste. The sauce should be thick, buttery, lemony, and just lightly salty.
  • Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally.
  • 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 pot. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, brown Canadian bacon and toast the English muffins.
  • Brown the Canadian bacon on both sides in a non-stick pan over medium heat.
  • Toast the English muffins in a toaster oven.
  • Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk.
  • Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The Chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.
  • Serve: Top toasted English muffins with Canadian bacon and poached eggs, and spoon hollandaise sauce over the top. Enjoy with latte.

Nutrition

Calories: 730kcalCarbohydrates: 35gProtein: 40gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 639mgSodium: 1394mgPotassium: 706mgFiber: 2gSugar: 7gVitamin A: 1633IUVitamin C: 3mgCalcium: 267mgIron: 3mg
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