Adjust Servings:

811

Calories

64 g

Total fat

776 mg

Cholesterol

29 g

Total carbohydrate

27 g

Protein

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Classic Eggs Benedict

Cuisine:

It is fine to poach the eggs up to a day ahead of time, as long as they poached properly and then to cool them quickly.

Ingredients

One of all time favorite brunch meal to serve in our table, Eggs Benedict. An alternative recipe to enjoy ordinary egg and bacon.

1 Done	Hollandaise Sauce Vigorously stir egg yolks and lemon juice with wire whisk in a saucepan. Add 1/4 cup of the butter and heat it over very low temperature. Stir constantly until butter is melted
2 Done	Add remaining butter and continued stir vigorously until sauce melted and sauce is thickened. It is important to make sure butter melts slowly to let the eggs cook and the sauce thicken without curdling. If the sauce mixture begins to separate and melted butter starts to appear around the edge and top, add 1 tablespoon boiling water and beat vigorously until smooth and keep it warm.
3 Done	Eggs Benedict Halve English muffins horizontally, and toast in oven over 230 degrees C (450 degrees F) for 5 to 7 minutes Spread each muffin half with 3 tablespoon butter.
4 Done	Melt 1 teaspoon butter over medium heat on a skillet and cook bacon until both sides turn into light brown.
5 Done	Clean the skillet and fill 1/3 with water and add vinegar. Bring to boil and then reduce the heat to simmering.
6 Done	Break one egg at the time into saucer and hold close to water's surface, carefully slip egg into water. Cook each of egg until the white and yolk are firm or around 3 to 5 minutes.
7 Done	To serve, place 1 slice of bacon one each muffin half. Top it with egg, and a spoon of warm Hollandaise sauce. If desired, can garnish with tomato cherry slices or paprika.