Eggs Benedict Recipe
This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon, and a homemade hollandaise sauce.
For the Hollandaise:
- 4 egg yolks
- juice of ½ lemon
- ¼ cup chardonnay wine
- 4-6 ounces clarified butter
- sea salt and cayenne to taste
For the Eggs benedict:
- 8 eggs
- 8 asted English muffin halves
- 8 slices of Canadian bacon heated
- chopped fresh parsley and chives for garnish
- sea salt and pepper to taste
Hollandaise: whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl.
Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside.
Eggs Benedict: Add some vinegar to a medium-size pot with water and simmer over medium-low heat.
Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny.
Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs.
To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.
Calories: 802kcal | Carbohydrates: 55g | Protein: 35g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 624mg | Sodium: 1179mg | Potassium: 497mg | Fiber: 3g | Sugar: 1g | Vitamin A: 735IU | Calcium: 136mg | Iron: 3mg