Eggs Benedict

Name: Eggs Benedict
Total time: 30 min
Yield: 2 servings
Ingredients: 4 large eggs; 2, halved english muffins; 4 slices canadian bacon; 1 stick (1/2 cup), melted unsalted butter; 3 egg yolks; 1 tablespoon lemon juice; 1/2 teaspoon (optional) dijon mustard; pinch salt; pinch black pepper; 1 tablespoon white vinegar; for garnish fresh parsley

Indulge in the iconic Eggs Benedict, featuring perfectly poached eggs, Canadian bacon, and rich hollandaise sauce on a toasted English muffin.

American⏱ 30 min⚠ Contains 3 allergen(s)

✨ High in calories✨ High in fat✨ High in sodium

Ingredients

Large eggs4
English muffins2, halved
Canadian bacon4 slices
Unsalted butter1 stick (1/2 cup), melted
Egg yolks3
Lemon juice1 tablespoon
Dijon mustard1/2 teaspoon (optional)
Saltpinch
Black pepperpinch
White vinegar1 tablespoon
Fresh parsleyfor garnish

Nutrition (per serving, makes 2)

Calories842 kcal

Protein35.7 g

Carbs27.9 g

Fat65.3 g

Fiber2.1 g

Sugar3.4 g

Sodium1177 mg

Vitamin C3.5 mg

Iron5.1 mg

Calcium183.5 mg

Potassium455.5 mg

Estimated values.

Steps

1Prepare hollandaise sauce: Whisk egg yolks, lemon juice, Dijon mustard (if using), salt, and pepper in a heatproof bowl over a pot of simmering water until light and frothy, then slowly drizzle in melted butter while whisking constantly until thickened.
2Poach eggs: Bring a pot of water with white vinegar to a gentle simmer, crack each egg into a small bowl, then carefully slide into the simmering water; cook for 3-4 minutes until whites are set and yolks are runny, then remove with a slotted spoon.
3Toast English muffin halves until golden and warm the Canadian bacon in a skillet or microwave.
4Assemble by placing a Canadian bacon slice on each toasted English muffin half.
5Top each with a freshly poached egg.
6Generously spoon hollandaise sauce over the eggs, then garnish with fresh parsley and serve immediately.