Classic Eggs Benedict

Name: Classic Eggs Benedict
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 egg yolks; 1 tablespoon lemon juice; 1/2 cup firm butter; 3 English muffins; 3 tablespoons butter, softened; 1 teaspoon butter; 6 thin slices Canadian-style bacon or fully cooked ham; 6 eggs; 4 teaspoons distilled white vinegar; Paprika, if desired

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Prep 30 min
Total 30 min
Ingredients 10
Servings 6

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by Qué Rica Vida Cocina

Updated Apr 13, 2010

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Ingredients

Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm butter

Eggs Benedict

3 English muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian-style bacon or fully cooked ham
6 eggs
4 teaspoons distilled white vinegar
Paprika, if desired

Directions

1

In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2

Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
3

Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
4

In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
5

Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
6

Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Expert Tips

tip 1
This classic brunch dish was created years ago and named after Mr. and Mrs. LeGrand Benedict, patrons of Delmonico's Restaurant in New York, after they complained there was nothing new on the lunch menu.

Nutrition Information

410 Calories, 32g Total Fat, 15g Protein, 14g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 410

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 14g; 70%

Trans Fat: 1 1/2g

Cholesterol: 390mg; 129%

Sodium: 670mg; 28%

Potassium: 200mg; 6%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 0g; 0%

Sugars: 5g

Protein: 15g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.