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Classic Eggs Benedict

Course: Breakfast
Cuisine: American
Keyword: eggs benedict
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 613kcal
Author: Laureen King
Blender Hollandaise sauce is one of the easiest most consistent methods to hollandaise sauce perfect every time.
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Ingredients

  • 4 egg yolks
  • 1/2 cup butter I used salted butter
  • 2 tbsp lemon juice fresh squeezed
  • pinch salt
  • pinch pepper
  • 8 slices Canadian back bacon
  • 4 English muffins toasted
  • 8 eggs for poaching
  • 1 tbsp white vinegar
  • paprika or chives optional for garnish

Instructions

  • To Prepare Hollandaise Sauce
  • Place egg yolks and lemon juice in blender, pulse on/off until blended.
  • In small saucepan, heat butter until hot, but not boiling!
  • With blender running gradually pour hot butter into egg yolks.
  • Blend about 3 minutes or until thick and creamy.
  • Keep warm (a thermal container works great for this)
  • In skillet brown back bacon over medium heat, keep warm.
  • Split English muffins, toast, keep warm.
  • Fill 10 inch skillet half full with water (at least 3 inches deep). Bring to boil, then reduce heat and keep to simmer.
  • Stir in 1 tablespoon of vinegar. This helps the eggs keeps their shape.
  • Break one egg into small bowl, then slide egg into water, holding bowl close to water as you slide egg out. Repeat with remaining eggs. (best done in 2 batches so as to not over crowd the eggs).
  • Simmer, uncovered for 3 to 5 minutes just until egg are soft-cooked.
  • Remove with slotted spoon.
  • Place 2 halves of English muffin on each plate.
  • Top with cooked Canadian back bacon.
  • Place poached egg on top of back bacon.
  • Sprinkle each egg with very small amount of salt.
  • Top with Hollandaise sauce.
  • Sprinkle with small amount fresh ground pepper.
  • Garnish with finely chopped chives or paprika if desired.

Nutrition

Calories: 613kcal | Carbohydrates: 29g | Protein: 30g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 612mg | Sodium: 1116mg | Potassium: 412mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg