| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon vinegar
- 4 eggs
- 4 thin slices Canadian bacon
- 2 English muffins
- 3 egg yolks
- 1 tablespoon hot water
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted and hot
- Salt and pepper
- Paprika
- Chopped parsley
Instructions
- In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
- In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
- For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
- To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
- Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 757 |
| Total Fat | 61 g |
| Saturated Fat | 34 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 674 mg |
| Sodium | 626 mg |
Reviews
Disappointed with the results. The sauce was lacking in many ways…too thin and too bland. Check recipe numerous time to make sure I followed all the steps and ingredients. It was a fail for me. I am an experienced cook and found it to be a simple recipe.
My fiance and I tried it for the first time over the weekend. The blender was a much better option instead of a double broiler. I agree the hollandaise needed a little punch, but over all it was great! I will definitely make this again.
I though I’d try this out because it looked simple. However, when all was done and all that was left to do was to try it – absolutely failed! The hollandaise was horrible! It just tasted like butter, butter, butter & more butter w/ a hint of lemon…
I tried another recipe for Eggs Benedict with Hollandaise sauce and found it to be very labor intensive. This recipe was much easier using the blender. I also purchased an egg poacher to use in the microwave because I could not get the eggs to cook properly using the boiling method. My Hollandaise sauce was perfect! I will still try to perfect the boiling method, but the microwave poacher worked very well.
This was a very easy recipe. Doesn’t take long to make. The Hollandaise sauce could use a bit more “punch”.
The sauce tasted horrible! It just tasted like plain, melted butter.
This is the first time … Ever making Eggs Benedict Why? In the past,
it was made to sound intimidating. Thinking it was difficult scared me away
fom it, until now. After reading your reviews, I jumped in and everyone loved it. It was soooo simple, easy, quick, and
really satisfying too. The only thing I did differently was to use a dash of cayenne instead of paprika, next time I’ll try both. I kept the sauce in a warm water bath on the stove. It became
rich and thick.
it was made to sound intimidating. Thinking it was difficult scared me away
fom it, until now. After reading your reviews, I jumped in and everyone loved it. It was soooo simple, easy, quick, and
really satisfying too. The only thing I did differently was to use a dash of cayenne instead of paprika, next time I’ll try both. I kept the sauce in a warm water bath on the stove. It became
rich and thick.
i don’t understand this recipe in other recipes you double-boil the egg yolks for the sauce and to thicken it up, this one you just run it through the blender, the sauce was running tasteless and not creamy the way a sauce should be. Maybe I did something wrong but I will not use this recipe again.
This was a wonderful Sunday brunch recipe. We sprinkled cayenne on the top and skipped the ither garnishes. Yum!
This was delicious. My daughter is cooking breakfast for a wedding and asked me to test the recipe. She had salted butter and used two small, thin, slices of canadian bacon, Paprika and no parsley.. The eggs were medium with no runny whites
It was so light and delicious, I decided whenever I want eggs benidict, I’ll use your recipe