Eggs Benedict
Buttery and creamy eggs Benedict with this no-fail recipe. Learn the secrets of how to make easy eggs Benedict. Delicious restaurant recipe at home.
Servings: 8 Sandwiches
Calories: 229kcal
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Kitchen Essentials
Dinnerware
Silverware
Egg Tray
Water Carafe
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Ingredients
- 1 Cup Hollandaise Sauce Find that Easy Recipe Here: https://patternprincess.com/recipe/easy-hollandaise-sauce/
- 8 Slices Canadian Bacon Cooked. Can use Ham or Regular Bacon
- 8 Large eggs Poached
- 8 Slices English Muffins Toasted. (buttering is optional). Can use Biscuits or Toast
text ingredients
Instructions
- Make the Holandaise Sauce. Set aside and keep warm
- Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.
- Poach the eggs by filling a large saucepan with 3-4 inches of water. Bring water to a gentle boil. Carefully add the eggs into the hot water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving. (Hint: I like to crack the eggs in a bowl and use the bowl to slide them into the boiling water).
- Toast the English muffins or your choice of bread. Spread butter on the toasted bread if desired. Top each muffin with a slice of Canadian bacon and one poached egg. Drizzle with Hollandaise sauce on top. Serve immediately and enjoy.
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Nutrition
Calories: 229kcal | Carbohydrates: 4g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 555mg | Potassium: 167mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 1mg
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