Perfect Eggs Benedict (breakfast)

Perfect Eggs Benedict are easier to achieve than you might think. You only need 15 minutes to serve up an amazing Eggs Benedict breakfast with Canadian bacon and a quick blender hollandaise sauce.

Ingredients
Hollandaise Sauce
3 egg yolks
1/4 teaspoon dijon mustard
1 tablespoon lemon juice
1/2 cup butter
Eggs Benedict
4 slices Canadian bacon
1 tablespoon butter
2 English muffins
4 large eggs
1 tablespoon white vinegar
salt and pepper to taste
chopped parsley for garnish
US Customary - Metric

Instructions

• In a blender, combine egg yolks, mustard, and lemon juice. Puree until smooth. Place butter in a separate microwave safe container and microwave until melted. With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.
• Heat a small skillet over medium high heat. Melt butter. Brown Canadian bacon in butter on each side and set aside.
• Bring a large pot of salted water to a boil. Meanwhile, toast muffins
• Stir vinegar into boiling water. Crack eggs into separate small bowls. Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, one at a time. Cover the pot and turn off the heat. Let poach 4 to 5 minutes. Use a slotted spoon to remove the poached eggs from the water.

Assembly

• Place 1/2 of a toasted English muffin onto a plate. Top with toasted Canadian bacon. Slide poached egg on top and drizzle with hollandaise sauce. Season with salt and pepper to taste and garnish with chopped parsley.

Nutrition

Calories: 448kcal | Carbohydrates: 14g | Protein: 16g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 392mg | Sodium: 690mg | Potassium: 210mg | Vitamin A: 24.6% | Vitamin C: 1.8% | Calcium: 6.4% | Iron: 8.8%