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Eggs Benedict
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 1893
% Daily Value**
Total Fat 156g
239%
Saturated Fat 83g
128%
Unsaturated Fat 11g
Cholesterol 1909mg
636%
Sodium 2812mg
117%
Total Carbohydrate 57g
19%
Dietary Fiber 4g
16%
Sugars 8g
Protein 71g
Vitamin A  101%Vitamin C  24%
Calcium  42%Iron  67%
Potassium  25%Vitamin E  23%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Eggs Benedict

Collection: Valentine's Day

Recipe Tags: Egg Recipes

Date Added: August 01, 2017
This is my favorite gourmet breakfast of all time. I usually reserve it for special occasions as it is very rich.

Ingredients:

4 Eggs yolks
3 1/2 tablespoons Lemon Juice
1 pinch White Pepper
1/8 teaspoon Worcestershire Sauce
1 tablespoon Water
1 cup Butter , melted
1/4 teaspoon Salt
8 Eggs 8
1 teaspoon White Vinegar distilled
8 Bacon strips canadian-style
4 English Muffins , split
2 tablespoons Butter , softened
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Directions:

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.

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.

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

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.

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.

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Dietary Notes:
This recipe is high in Vitamin A with 101% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Malt, Fructose Malabsorption, Beef, Vinegar allergies.
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