Eggs Benedict with Hollandaise Sauce
This delectable breakfast of Eggs Benedict with Hollandaise Sauce takes less than 20 minutes.
- 2 whole English Muffins
- 4 slices Canadian Bacon thick sliced
- 4 whole Eggs
- 3 Egg Yolks
- 8 tbsp Butter
- 1 Tbsp lemon juice (juice of 1/2 lemon)
- Cayenne Pepper to taste
Preheat oven to boil. Separate the muffins into halves and place them on one-half on a baking sheet, butter the tops. Lay four pieces of Canadian Bacon on the other half of the cooking sheet. Broil until muffins are brown and toasted and Canadian bacon is hot.
Heat water in Egg Poacher and place eggs in cups and poach for exactly 4 minutes
While eggs are cooking melt butter in the microwave until bubbling in a microwave-safe dish, be careful not to over-cook.
Add 3 egg yolks in a small blender, turn the blender on low and as the yolks combine, slowly pour in the hot melted butter, immediately add lemon juice and sprinkle cayenne pepper, if using.
Assemble Eggs Benedict by placing two muffin halves on each plate, lay Canadian bacon on top, carefully top with eggs and generously spoon the hollandaise sauce on top.
Calories: 740kcal | Carbohydrates: 25g | Protein: 28g | Fat: 60g | Saturated Fat: 33g | Cholesterol: 478mg | Sodium: 1253mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1895IU | Vitamin C: 2.9mg | Calcium: 214mg | Iron: 3.3mg