Eggs Benedict
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 54
- Saturated Fat
- 32
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 405
- Sodium
- 424
- Total: 15 min
- Active: 15 min
Ingredients
3 egg yolks
Juice of 2 whole lemons
2 sticks butter, melted and slightly cooled
Dash of salt
Cayenne pepper
4 whole eggs
2 English muffins, split, toasted and buttered
4 slices Canadian bacon, warmed in a skillet
Dash of paprika
Directions
- Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.