Eggs Benedict
Fluffy eggs and tasty bacon set upon a crisp English muffin then drizzled with heavenly hollandaise sauce—now that's our idea of Eggs Benedict.
Servings 6
Calories 262kcal
Ingredients
- 2 English muffins split and toasted
- 4 large eggs
- 4 slices bacon
- splash of vinegar
- 4 tbsp unsalted butter
- 4 egg yolks
- 2 tsp lemon juice
- 1 tbsp heavy whipping cream
- salt and pepper (to taste)
Instructions
- Toast the English muffins until they are lightly golden and crisp. Set aside on a warm plate.
- In a non-stick skillet, cook the bacon over medium heat until slightly browned and warm. Place on top of the toasted English muffin halves.
- Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack the eggs into the water one at a time, poaching them for about 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place on top of the bacon.
- For the hollandaise sauce, melt butter in a small pot. In a separate bowl, whisk together egg yolks, lemon juice, and cream. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.
- Spoon the hollandaise sauce generously over each poached egg. Serve immediately.
- DEVOUR!
Nutrition
Calories: 262kcal | Carbohydrates: 10g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 271mg | Sodium: 234mg | Potassium: 114mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg