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Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Eggs Benedict
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 54 g
- Saturated Fat
- 32 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 405 mg
- Sodium
- 424 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 54 g
- Saturated Fat
- 32 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 405 mg
- Sodium
- 424 mg
Ingredients
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.
