Eggs Benedict

Yields: 8 Servings

Eggs Benedict

Start your morning off with this delicious recipe for Eggs Benedict

  • 8 Eggs
  • 4 English muffins
  • 8 Slices Canadian-style bacon
  • 3/4 cup Hollandaise sauce
  1. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling.
  2. ADJUST HEAT to keep liquid simmering gently.
  3. BREAK eggs, 1 at a time, into custard cup or saucer.
  4. Holding dish close to surface, SLIP egg into water.COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes.
  5. Do not stir.
  6. Lift eggs from water with slotted spoon; drain well.TOP each muffin half with 1 bacon slice, 1 egg, and about 1-1/2 Tbsp.
  7. hollandaise sauce.
  8. SERVE immediately..

Nutrition

  • Calories: 113
  • Fat: 1.56800275961 grams
  • Carbs: 18.3900427456 grams
  • Protein: 6.15087291611 grams