Easy Eggs Benedict
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 635
- Total Fat
- 45
- Saturated Fat
- 24
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 573
- Sodium
- 775
- Total: 25 min
- Active: 25 min
Ingredients
Eggs:
Olive oil cooking spray, for the muffin tin
2 tablespoons white vinegar
2 teaspoons kosher salt
12 large eggs
Hollandaise:
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 large egg yolks
2 sticks (1 cup) unsalted butter, melted
Assembly:
6 English muffins, halved and toasted
12 slices Canadian bacon
Arugula, for garnish
Freshly cracked black pepper
Directions
- For the eggs: Spray the cups of a 12-cup muffin tin with olive oil cooking spray.
- Combine 1 cup water with the vinegar and salt. Place about 2 teaspoons of the mixture in each muffin tin cup. Crack an egg into each cup.
- Place a roasting pan on the stove and fill with about 2 inches of water. Bring the water to a simmer.
- Carefully place the muffin tin in the water in the roasting pan and cover loosely with foil. Set a timer and cook the eggs for about 4 minutes. Remove the muffin tin (it will be hot) and scoop out the eggs using a large spoon.
- For the hollandaise: Put the lemon juice, salt, cayenne, egg yolks and 2 tablespoons warm water in a blender and pulse a few times to mix everything well. Turn the blender to medium speed and stream in the melted butter. If the sauce is too thick, add some warm water a teaspoon at a time to loosen it up.
- For the assembly: Place 2 muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg and drizzle with the hollandaise. Garnish with arugula and crack some fresh pepper on top.