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Eggs Benedict with Hollandaise Sauce
Eggs Benedict with Hollandaise Sauce is classic breakfast comfort food. It’s a yellow tower of gooey, rich, and velvety goodness.
Course
Breakfast, Brunch
Cuisine
American
Keyword
eggs
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
people
Calories
485
kcal
Cost
$3.67
Equipment
large saucepan
baking sheet
Slotted spoon
Measuring spoons
blender
Microwave safe-bowl
Deep frying pan
Ingredients
EGGS BENEDICT:
8
pieces
Canadian bacon
4
large
eggs
1
Tablespoon
white vinegar
2
English muffins
4
Tablespoons
unsalted butter
room temperature
HOLLANDAISE SAUCE:
8
Tablespoon
unsalted butter
melted
3
large
egg yolks
1
tablespoon
fresh lemon juice
¼
teaspoon
salt
Pinch
of cayenne pepper
optional
FOR SERVING:
Parsley
chopped, optional
Chives
chopped, optional
Salt and Pepper
US Customary
-
Metric
Instructions
COOK CANADIAN BACON:
In a large skillet, cook bacon over medium-high heat for about 1 minute on each side until heated through and browned around the edges.
Remove and drain on a paper towel-lined plate.
TOAST ENGLISH MUFFINS:
Split open the English muffins, and spread butter on each half. Place them on a baking sheet.
Toast the English muffins in the oven under the broiler for 1-3 minutes or until golden brown. Alternatively, you can use a toaster or toaster oven.
MAKE HOLLANDAISE SAUCE:
In a blender, add egg yolks, lemon juice, salt, and cayenne pepper.
Blend on medium-high speed for about 30 seconds or until the yolks lighten in color.
In a small microwave-safe bowl, melt butter.
With the blender running at low speed, slowly drizzle in the warm melted butter.
After butter is completely incorporated, turn off the blender.
Transfer the sauce to a small bowl.
POACH EGGS:
Fill A large deep frying pan or saucepan two-thirds full with water (at least 3-4 inches of water), add vinegar, and bring to a boil.
Crack 1 one egg into a small dish.
Reduce the heat to low. There should be tiny bubbles on the bottom of the pan.
Stir the water to create a vortex. See note below***.
Gently slide the egg into the water.
Cook until the whites are just set, about 3-4 minutes depending on how firm you like the yolk
Remove the poached egg with a slotted spoon.
Repeat with the remaining eggs.
ASSEMBLE:
Top each English muffin half with two slices of Canadian bacon.
Spoon a poached egg over the bacon.
Finally, spoon Hollandaise sauce over the top of the egg.
Garnish with parsley or chives, both optional.
Notes
Fresh eggs work best when poaching. For a round-shaped egg, create a vortex by swirling the water.
Cook 1 egg at a time, creating a vortex before each egg goes into the water.
Nutrition
Serving:
1
Benedict
|
Calories:
485
kcal
|
Carbohydrates:
14
g
|
Protein:
11
g
|
Fat:
43
g
|
Saturated Fat:
24
g
|
Trans Fat:
1
g
|
Cholesterol:
416
mg
|
Sodium:
378
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1504
IU
|
Vitamin C:
1
mg
|
Calcium:
70
mg
|
Iron:
1
mg