Eggs Benedict

print this recipe
Eggs Benedict
8 eggs 8
  Water, dry white wine, chicken broth or tomato juice, to poach  
  Few drops of vinegar  
4 English muffins, split and toasted 4
8 slices of ham or cooked back bacon 8
Hollandaise Sauce
3 egg yolks 3
1 tbsp lemon juice 15 mL
  Pinch salt and cayenne pepper or dry mustard  
1/2 cup butter, melted 125 mL
Yogurt Hollandaise Sauce
3/4 cup Plain Yogurt 175 mL
2 Eggs 2
2 tsp Sugar 10 mL
1/4 tsp salt 1 mL
1/2 tsp grated lemon rind 2 mL
1/4 tsp hot pepper sauce 1 mL

Poach eggs in selected liquid, using stovetop or microwave method. Top each toasted English muffin half with slice of ham or cooked back bacon, a poached egg and 2 tbsp (30 mL) hollandaise sauce.

Hollandaise Sauce
Stovetop Method: In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Microwave Method: In a 4-cup (1 L) glass measure, whisk together egg yolks, lemon juice and spices. Gradually whisk melted butter into egg yolk mixture, beating constantly.

Microwave on MEDIUM (50%) for 30 seconds to 1 minute, or until sauce thickens. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Number of Servings: 4
Preparation: 7 minutes
Cooking: 15 minutes.

Nutrients per serving
Calories: 620
Fat 47 g
Saturated 20 g
Sodium 1880 mg
Carbohydrate 28 g
Fibre 2 g
Protein 33 g

Source: Egg Farmers of Canada