Classic Eggs Benedict Recipe

Ingredients

• 4 egg yolks
• 3.5 tablespoons lemon juice
• 1 tablespoon water
• 0.13 teaspoon Worcestershire sauce
• 1 pinch ground white pepper
• 1 cup butter, melted
• 1 teaspoon hot water, or more as needed
• 0.25 teaspoon salt
• 1 teaspoon distilled white vinegar
• 8 eggs eggs
• 8 strips Canadian-style bacon
• 4 English muffins, split
• 2 tablespoons butter, softened

Instructions

1. For the Hollandaise sauce: In a double boiler over simmering water, whisk together egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper. Gradually add melted butter, 1-2 tablespoons at a time, whisking constantly. If the sauce thickens too much, add a teaspoon or two of hot water. Continue until all butter is incorporated. Whisk in salt, then remove from heat and cover to keep warm.
2. For poaching the eggs: Fill a large saucepan with 2-3 inches of water and bring to a boil, then reduce to a gentle simmer. Add vinegar. Crack each egg into a separate small bowl, then gently slide each egg into the simmering water, holding the bowl close to the surface. Cook for 2 ½ to 3 minutes, until the whites are firm and the yolks are thickened but still soft. Remove with a slotted spoon, dab off excess water with a towel, and place on a warm plate.
3. While the eggs are poaching, position an oven rack about 6 inches from the broiler and preheat. Cook bacon in a skillet over medium-high heat until browned.
4. Toast the English muffins on a baking sheet under the preheated broiler until golden brown.
5. To assemble eggs Benedict: Spread softened butter on the toasted muffins. Top each with bacon, then a poached egg. Place two muffins on each plate, generously drizzle with Hollandaise sauce, sprinkle with chopped chives, and serve immediately.

Nutrition

• Calories: 879 kcal
• Fat Content: 71 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 1719 mg
• Protein Content: 32 g
• Cholesterol Content: 742 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 39 g
• Unsaturated Fat Content: 0 g