Eggs Benedict

Ingredients

This recipe for Eggs Benedict has been adapted to the fast food cuisine by simplifying the preparation process and using readily available ingredients. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 2 English muffins, split and toasted 2 English muffins, split and toasted
• 4 slices of Canadian bacon 4 slices of Canadian bacon
• 4 large eggs 4 large eggs
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 3 egg yolks 3 egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper 1/8 teaspoon cayenne pepper

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 45g (25g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200C (400F).
2. 2.
   In a small saucepan, melt the butter over low heat.
3. 3.
   In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend until smooth.
4. 4.
   With the blender running, slowly pour in the melted butter until the sauce is thick and creamy.
5. 5.
   In a large skillet, cook the Canadian bacon over medium heat until lightly browned.
6. 6.
   In a separate skillet, poach the eggs until the whites are set and the yolks are still runny.
7. 7.
   To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, a poached egg, and a spoonful of hollandaise sauce.

Treat your ingredients with care...

• Eggs — Use fresh eggs for the best results.
• Canadian bacon — If you can't find Canadian bacon, you can use regular bacon or ham instead.

Tips & Tricks

• To make the hollandaise sauce ahead of time, melt the butter and let it cool to room temperature. Then, refrigerate the butter until it is solid. When you are ready to make the sauce, blend the egg yolks, lemon juice, salt, and cayenne pepper in a blender. With the blender running, slowly pour in the solid butter until the sauce is thick and creamy.
• To keep the poached eggs warm while you are cooking the rest of the dish, place them in a bowl of warm water.

Serving advice

Serve the Eggs Benedict hot, with a side of hash browns or home fries.

Presentation advice

Garnish the Eggs Benedict with a sprinkle of chopped fresh parsley or chives.