Eggs Benedict

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 8 egg yolks
  • 2 Tbsp lemon juice (freshly squeezed)
  • 1 Cup unsalted butter , melted (2 sticks)2
  • 1/4 pinch cayenne
  • 1/4 pinch salt
  • 8 Canadian bacon slice
  • 4 English muffins , split, toasted and buttered
  • 1 tsp cider vinegar
  • 8 eggs
For Hollandaise Sauce (first 5 ingredients):

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture has thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.


Remaining Prep:

Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm.

Bring a deep skillet of water with 1 tsp vinegar to a gentle boil. Break an egg into a small bowl. Set aside.

Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly.

Arrange eggs over bacon. Spoon hollandaise sauce over top and serve.
Calories
470 Cal
Fat
37 g
Carbs
15 g
Protein
18 g
Fiber
1 g
Sugar
2.3 g
Cholesterol
500 mg
Sodium
720 mg


Nutrients

Fiber     1 g
Fat     37 g
Sugar     2.3 g
Carbs     15 g
Protein     18 g
Calories     470 Cal

Fats

Fat, Poly     3.2 g
Fat, Mono     12 g
Fat, Sat     19 g
Fat, Trans     0.4 g
Fat, Percent     72 %

Vitamins

Vitamin, K     4.9 mcg     4.1 %
Vitamin, A     1300 IU     43 %
Vitamin, B12     1.1 mcg     44 %
Niacin     3 mg     19 %
Riboflavin     0.5 mg     37 %
Vitamin, C     2.4 mg     2.7 %
Vitamin, D     39 IU     6.5 %
Vitamin, B6     0.3 mg     16 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     1.4 mg     28 %
Choline     260 mg     47 %
Thiamin     0.4 mg     35 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     270 mg     39 %
Magnesium     21 mg     4.9 %
Copper     0.1 mcg     8.7 %
Fluoride     3.7 mcg     93 %
Zinc     1.7 mg     16 %
Cholesterol     500 mg     0.6 %
Sodium     720 mg     48 %
Selenium     37 mcg     67 %
Manganese     0.2 mg     2.5 %
Potassium     240 mg     5.2 %
Iron     2.5 mg     32 %