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Tasty Eggs Benedict

Western.Chefs's picture
  Egg yolks 6 Large
  Unsalted butter 1 1⁄2 Cup (24 tbs), melted (3 Sticks, Not Margarine)
  Fresh lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1 Dash (Cayenne)
  English muffins 3 , split
  Canadian bacon slices 6 (Thick Slices)
  White vinegar 1 Teaspoon
  Eggs 6 Large

1. In a double boiler or a saucepan placed over hot water, whisk the egg yolks over moderate heat for 1 minute or until smooth. Slowly whisk in the melted butter, then the lemon juice, salt, and ground red pepper. Cook, whisking constantly, 3 minutes more or until smooth and thickened. Remove from the heat, cover, and keep the sauce warm over the hot 'water.
2. Preheat the broiler. On a baking sheet, arrange the 6 muffin halves, light-sides-up. Toast for 1 minute or until golden and keep warm. In a 12-inch skillet, cook the bacon over moderate heat for 2 minutes or until lightly browned. Place one slice of bacon on each muffin half.
3. Fill the same skillet two-thirds-full with water. Add the vinegar; bring to a simmer over moderate heat. Break each egg into a saucer, then slide the egg into the water. Cook the eggs, spooning the water over them, for 3 minutes or until cooked the way you like them. Using a slotted spoon, Serve immediately with bread.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Cook Time: 
10 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1266 Calories from Fat 1000

% Daily Value*

Total Fat 113 g174.3%

Saturated Fat 65 g325%

Trans Fat 0 g

Cholesterol 1063 mg354.3%

Sodium 1164.5 mg48.5%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3.2 g12.6%

Sugars 3.1 g

Protein 34 g67.6%

Vitamin A 75.3% Vitamin C 9.1%

Calcium 24.2% Iron 28.5%

*Based on a 2000 Calorie diet

Tasty Eggs Benedict Recipe