Brunch

Classic Eggs Benedict, with Hollandaise is for Breakfast.

Classic Eggs Benedict, with Hollandaise takes 10 minutes to prepare.

Classic Eggs Benedict, with Hollandaise takes 20 minutes to cook.

Classic Eggs Benedict, with Hollandaise makes 1 servings.

The ingredients for Classic Eggs Benedict, with Hollandaise are:

2 poached eggs
2 slices Canadian Bacon
1 English Muffin, split, toasted
6 Tbsp Hollandaise Sauce, as follows:
1 egg yolk
2 tbsp butter
2 dash salt
1 tbsp lemon juice
1 tbsp cream

Here is how you make Classic Eggs Benedict, with Hollandaise:

Toast muffins as eggs are going into boiling waterpoach eggs in water with 1/4 cup vinegar added + saltturn off heat before putting eggs in water - poach 3 1/2 - 4 minutesplace hot bacon on freshly toasted muffin halftop with eggHollandaise:put egg yolk in small double boilermelt butter in microwave, to bubblingadd lemon juice, dash salt, dash cayenne pepper to yolkadd melted butter to egg yolk mixture, begin stirring continuouslyas mixture begins to thicken, continue whisking brisklyadd cream to thin - keep sauce consistancy of syruprequires no more than 3-4 minutes. if sauce starts to thicken too much, remove pot from double boiler to eliminate all heatMy method for Hollandaise is not quite the classic method. I find it works more consistently and I prefer my egg yolk to be somewhat cooked. This would make it too think but adding the cream (or milk) compensates. By constant whisking and carefully controlling heat, I have never had a failure or sauce separation. Serving Size: Makes 2 Eggs Bendict, which is a standard portion for 1 personNumber of Servings: 1Recipe submitted by SparkPeople user BISON00.

The nutritional information for Classic Eggs Benedict, with Hollandaise is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 677.3

• Total Fat: 47.8 g
• Cholesterol: 735.4 mg
• Sodium: 2,074.8 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 1.6 g
• Protein: 31.4 g