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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup heavy cream
- 4 large egg yolks (for Hollandaise sauce)
- 1 1/2 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 2 pinches cayenne pepper
- 1/2 cup unsalted butter (melted)
- salt
- black pepper
- 8 large eggs (for eggs Benedict)
- 1 Tbsp. white vinegar
- 4 English muffins
- 8 slices Canadian bacon
- parsley (chopped)
- paprika
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Directions
- Hollandaise Sauce: Fill saucepan with an inch of water. Place a bowl over the saucepan without touching the water and bring water to simmer. Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan and mix well. Whisk mixture constantly and cook until thick or until it reaches 160°F. Reduce heat to low and drizzle in melted butter while whisking. Remove from heat and add salt and pepper. Place in a dish and keep warm.
- Eggs Benedict: Poach 8 large eggs. In a skillet, cook Canadian bacon over medium-high heat for 1 minute each side. Toast the English muffins in a toaster oven until golden brown. Lay a slice of Canadian bacon on each English muffin. Top with a poached egg. Season with salt and pepper to taste. Pour Hollandaise sauce over top and serve.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol375mg125% |
Sodium400mg17% |
Potassium230mg7% |
Protein13g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A35% |
Vitamin C8% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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