Eggs Benedict with Hollandaise Sauce is layer upon layer creamy, rich decadence with a perfect poached egg. One bite says it all!
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5 from 1 vote

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!
Course Breakfast
Cuisine American
Keyword eggs, sauce
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 704kcal
Author Shannon Johanson

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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