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Eggs Benedict

Chef.Foodie's picture
  Canadian bacon/Cooked ham 4 , sliced to 1/8 inch thickness
  English muffins 2 , split
  Butter/Margarine 1 Tablespoon
  Hollandaise sauce 1 Cup (16 tbs)
  Poached eggs 4

In a wide frying pan over medium heat, cook bacon until lightly browned on both sides (about 1 minute per side).
Meanwhile, toast muffin halves and spread with butter.
Prepare hollandaise sauce; cover and keep warm while poaching eggs.
To serve, place 2 muffin halves on each of 2 plates.
Cover each muffin half with a slice of bacon.
Arrange one drained poached egg on each bacon-topped muffin; spoon hollandaise over each egg.
Poached eggs.
Arrange four 10-ounce microwave-proof custard cups in a circle on a flat microwave-proof plate (this makes it easy to remove eggs all at once from oven).
Pour 1/4 cup water and 1/4 teaspoon white (distilled) vinegar into each cup.
Microwave, uncovered, on HIGH (100%) for 1 minute or until boiling.
Carefully break 1 egg into each cup.
With a fork, prick through membrane covering each egg yolk; then cover each cup with heavy-duty plastic wrap.
Microwave on HIGH (100%) for 2 minutes.
Remove from oven and let stand for 2 minutes.
When eggs are done to your liking, immediately remove from water and drain briefly on paper towels.

Recipe Summary

Difficulty Level: 
Holiday, Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 670 Calories from Fat 397

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 466.1 mg155.4%

Sodium 1129.9 mg47.1%

Total Carbohydrates 39 g12.9%

Dietary Fiber 3.1 g12.3%

Sugars 2.6 g

Protein 31 g61.5%

Vitamin A 13.5% Vitamin C 1.3%

Calcium 17.7% Iron 23.7%

*Based on a 2000 Calorie diet

Eggs Benedict Recipe