Eggs Benedict

Name: Eggs Benedict
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 English muffins; 4 large eggs; 4 slices Canadian bacon; Vinegar , just a splash; For the Hollandaise sauce:; 4 Tablespoons butter; 4 egg yolks; 1- 2 Tablespoons lime juice; 1 Tablespoon heavy whipping cream; salt and pepper (to taste); salt and pepper (to taste)

13 steps

Prep:10minCook:25min

Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Updated at: Thu, 17 Aug 2023 12:54:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories326.3 kcal (16%)

Total Fat23 g (33%)

Carbs14.9 g (6%)

Sugars1.1 g (1%)

Protein15.6 g (31%)

Sodium573.2 mg (29%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2english muffins

4eggs

large

4 slicescanadian bacon

Vinegar

hollandaise sauce

for the

4 tablespoonsbutter

4egg yolks

1 Tablespoonslime juice

1 tablespoonheavy whipping cream

Instructions

Step 1

For the Hollandaise sauce:

Step 2

Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.

Step 3

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).

Step 4

Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.

Step 5

To poach the eggs:

Step 6

Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.

Step 7

Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).

Step 8

Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.

Step 9

Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

Step 10

**It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

Step 11

While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.

Step 12

To Assemble: