Eggs Benedict Eggs Benedict

Eggs Benedict IMAGE Image by: Eggs Benedict IMAGE Author: Canadian Living

Poach only three or four eggs at a time so you don't crowd the pan. For best results, use the freshest eggs possible. Serve with sliced fresh fruit or a light green salad.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2012


Hollandaise Sauce:


Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks with 2 tbsp water until slightly thickened, about 2 minutes.

Add butter, whisking in 1 cube at a time, until thickened, 3 to 5 minutes. Remove from heat. Whisk in lemon juice, salt, and cayenne pepper (if using). Keep warm over pan of hot water (off heat), whisking occasionally to prevent skin from forming.

In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water with vinegar over medium heat until simmering. One at a time, crack eggs into small bowl; gently slide into simmering water. Poach until white is set and yolk is soft, about 3 minutes. (Make-ahead: With slotted spoon, transfer to bowl of warm water.) With slotted spoon, transfer to paper towel–lined tray; blot dry.

Meanwhile, in skillet, heat oil over medium-high heat; cook bacon, turning once, until heated through, about 5 minutes.

Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 874 mg
  • Sugars 2 g
  • Protein 26 g
  • Calories 474.0
  • Total fat 28 g
  • Potassium 312 mg
  • Cholesterol 520 mg
  • Saturated fat 12 g
  • Total carbohydrate 28 g


  • Iron 28.0
  • Folate 58.0
  • Calcium 16.0
  • Vitamin A 28.0
  • Vitamin C 4.0
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Eggs Benedict