Eggs Benedict Recipe
As an egg lover, I always want a new and innovative to eat eggs. One such delicious dish is the Eggs Benedict. It is a complete assembled meal with English muffins, poached eggs, Canadian bacon and hollandaise sauce. It is a complete breakfast and is hearty and delicious.
For HOLLANDAISE ¾ cup Unsalted Butter 3 cups Egg Yolks 1 ½ tsp Fresh Lemon Juice ¼ tsp Hot Paprika 1 tsp Kosher Salt 1 tsp Black Pepper For POACHED EGGS 1 tbsp Distilled Vinegar 2 tbsp Kosher Salt 8 Eggs For BENEDICT AND ASSEMBLY 4 English Muffins 8 Slices of Canadian Bacon 2 tbsp Unsalted Butter ¼ cup Chopped Chives 2 tbsp Chopped Dill 1 tbsp Sea Salt 2 Ground Black Pepper
For HOLLANDAISE In a small pot, melt the butter until it turns brown for 5 minutes. In a blender, add egg yolks with 2 teaspoons of water. Blend while adding melted butter, lemon juice, and cayenne. Add salt and pepper for taste. After it is blended, transfer it to a small bowl. Wrap the bowl with plastic wrap. For Poached Eggs In a medium pot, add enough water with vinegar and salt. Place the pot on low heat and stir the mixture clockwise. In the centre of the pot, crack the eggs. After 4 minutes, when eggs are perfectly poached, take them out of the water with a spoon. In an oven, toast English muffins until they turn golden brown. In a medium-sized skillet, cook Canadian bacon until it turns golden brown for 6 minutes. For Benedict Assembly Apply butter on the halves of the English muffins, place bacon and poached egg on the top. With a spoon, drizzle hollandaise sauce over. Sprinkle chives, dill, flaky sea salt, and black pepper.
Calories: 879 kcal | Carbohydrates: 30 g | Protein: 32 g | Fat: 72 g | Cholesterol: 743 mg | Sodium: 1719 mg