Quick & Easy Eggs Benedict Recipe

Ingredients

• 4 slices Canadian bacon
• 1 teaspoon white vinegar
• 4 eggs eggs
• 1 cup butter
• 3 egg yolks
• 1 tablespoon heavy cream
• 1 dash ground cayenne pepper
• 0.5 teaspoon salt
• 1 tablespoon lemon juice
• 4 English muffins, split and toasted

Instructions

1. Fry Canadian bacon in a skillet over medium-high heat until browned on both sides.
2. Fill a large saucepan with 3 inches of water and bring to a simmer. Add vinegar. Carefully crack 4 eggs into the simmering water and cook for 2-3 minutes, until the whites are set but the yolks remain soft. Remove the poached eggs with a slotted spoon.
3. Melt butter in a small pan or microwave until bubbly. Remove from heat before it browns.
4. In a blender or food processor, combine egg yolks, heavy cream, cayenne pepper, and salt. Blend until smooth. Slowly drizzle in half of the hot butter, blending continuously. Repeat with lemon juice, then the remaining butter.
5. Place English muffins on serving plates. Top with 1 slice of Canadian bacon and 1 poached egg. Drizzle generously with the cream sauce and serve immediately.

Nutrition

• Calories: 690 kcal
• Fat Content: 58 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 1120 mg
• Protein Content: 17 g
• Cholesterol Content: 475 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 33 g
• Unsaturated Fat Content: 0 g