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eggs-benedict-recipe

Eggs Benedict

A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 pieces English muffins
  • 4 slices Canadian bacon
  • 4 pieces Eggs

Hollandaise Sauce

  • 3 pieces Egg yolks
  • 1 tablespoon Lemon juice
  • ½ cup Unsalted butter melted
  • to taste Salt
  • to taste Cayenne pepper

Instructions 

  1. 1. Toast the English muffins until golden brown.
  2. 2. In a saucepan, cook the Canadian bacon until browned and heated through.
  3. 3. Poach the eggs in simmering water until the whites are set but the yolks are still runny.
  4. 4. To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened and doubled in volume.
  5. 5. Place the bowl over a saucepan of simmering water (not touching the water) and continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Season with salt and cayenne pepper.
  6. 6. To assemble, place the Canadian bacon on the toasted English muffin halves, top with a poached egg, and spoon hollandaise sauce over the top. Serve immediately.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Eggs Benedict
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