Eggs Benedict with Hollandaise Sauce
Eggs Benedict with Hollandaise Sauce is layer upon layer creamy, rich decadence with a perfect poached egg. One bite says it all!
Servings 2 servings
- 4 eggs
- 1 tsp white vinegar
- 8 pieces Canadian bacon cooked
- 4 slices Havarti cheese
- 2 English muffins cut in half and toasted
- Hollandaise sauce
- Fresh dill and parsley for garnish optional
Crack eggs into 4 separate small ramekins, custard or glass dishes and set aside.
Fill a medium saucepan 2/3 of the way full with water and bring to a mild rolling boil. Add 1 tsp white vinegar. Using a spoon swirl the water around quickly and then gently add ONE egg. Set a timer for 3 minutes and cook. Remove egg and place on a soft surface to cool. Repeat with remaining eggs.
Prepare Hollandaise sauce; set aside.
Toast the English muffins and assemble: place one piece of cheese on the bottom and top with two pieces of Canadian bacon, one poached egg and then top with Hollandaise sauce. Garnish with fresh dill and parsley.
Calories: 704kcal | Carbohydrates: 27g | Protein: 31g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 585mg | Sodium: 1057mg | Potassium: 247mg | Fiber: 1g | Vitamin A: 1370IU | Vitamin C: 0.5mg | Calcium: 431mg | Iron: 2.2mg