Name: Eggs Benedict with Easy Hollandaise Sauce
Total time: PT1800.0S
Yield: 2
Ingredients: 1 English Muffin; 2 pound Canadian Bacon; 3 Egg; 1 teaspoon Water; 1 Lemon; 8 tablespoon Butter; to taste Salt; to taste Ground Black Pepper; to taste Chili Powder

A simple yet impressive breakfast dish with Canadian bacon, poached eggs, english muffins and a no-cook hollandaise sauce.

Easy

Peanut-Free

Tree Nut-Free

Fish-Free

Breakfast

Eggs

American

Oven

Stick Blender

Stove

Hand Mixer

Protein Packed

Intermediate

Low Salt

Quick

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Brunch

Comfort Food

British

Date Night

Shellfish-Free

French

Father's Day

Quick & Easy

Mother's Day

Poultry

Eggs Benedict with Easy Hollandaise Sauce

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

English Muffin

Canadian Bacon

pound

Water

teaspoon

Lemon

Butter

tablespoon

Salt

to taste

Ground Black Pepper

Chili Powder

Slice English Muffin (1 N/A) in half and toast.

Slice English Muffin (1) in half and toast.

Bring water to a boil, while you start browning the {@0:} in a pan. Add the browned bacon on top of the English muffin.

Bring water to a boil, while you start browning the Canadian Bacon (2 pound) in a pan. Add the browned bacon on top of the English muffin.

Bring water to a boil, while you start browning the Canadian Bacon (2 lb) in a pan. Add the browned bacon on top of the English muffin.

Crack the {@0:} into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.

Crack the Egg (2 N/A) into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.

Crack the Egg (2) into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.

In a bowl, add yolk of {@4:}, {@2:}, juice from {@1:} and {@3:}, and {@0:}. Whisk with an immersion blender or whisk blender on low.

In a bowl, add yolk of Egg (1 N/A), Water (1 teaspoon), juice from Lemon (1 N/A) [freshly squeezed] and Salt ( to taste), and Ground Black Pepper ( to taste). Whisk with an immersion blender or whisk blender on low.

In a bowl, add yolk of Egg (1), Water (1 tsp), juice from Lemon (1) and Salt (to taste), and Ground Black Pepper (to taste). Whisk with an immersion blender or whisk blender on low.

Pour the {@0:} down the side of the bowl while whisking on low.

Pour the Butter (8 tablespoon) [Melted] down the side of the bowl while whisking on low.

Pour the Butter (8 Tbsp) down the side of the bowl while whisking on low.

Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of {@0:} or paprika.

Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of Chili Powder ( to taste) or paprika.

Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of Chili Powder (to taste) or paprika.

Eggs Benedict with Easy Hollandaise Sauce

30MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags