** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Eggs Benedict Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.