Yield: 4
Eggs Benedict
Celebrate Mother's Day or Easter with some hot buttered English muffins, bacon, and savory poached eggs.
Prep Time
25 minutes
Cook Time
5 minutes
Total Time
30 minutes
Ingredients
- 8 large eggs
- 8 strips Canadian-style bacon
- 4 large egg yolks
- 4 muffins English muffins, split
- 3 ½ tablespoons lemon juice
- 2 tablespoons butter, softened
- 1 cup butter, melted
- 1 tablespoon water
- 1 teaspoon distilled white vinegar
- ¼ teaspoon salt
- ⅛ teaspoon Worcestershire sauce
- 1 pinch ground white pepper
Instructions
Step 1
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Step 2
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Step 3
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
Step 4
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Step 5
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Information
Serving Size
1Amount Per Serving Calories 879Total Fat 72gCholesterol 743mgSodium 1720mgCarbohydrates 30gProtein 32g
