Eggland’s Best Eggs Benedict

Eggland’s Best Eggs Benedict
Staff Writer
Eggland's

For a rich and fancy breakfast, try this eggs benedict recipe.

4
Servings
66
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  butter, melted
  • Eggland's Best egg yolks
  • 1 1/2  Tablespoon  lemon juice
  • 1  Tablespoon  water
  • Salt and pepper
  • 1/4  Teaspoon  Worcestershire sauce
  • slices turkey bacon
  • Whole Wheat English Muffins
  • Eggland's Best Eggs
  • 1  Teaspoon  white vinegar

Directions

Fill the bottom of a double boiler halfway with water. Make sure water does not touch the top pan. Bring water to a slow simmer. *Note: If you do not have a double boiler, you can easily create one using a small saucepan and a medium-size heavy glass bowl. Be sure water in the pan
does not touch the bottom of the glass bowl.

Melt butter in a small bowl and set aside.

In the top of the double boiler, whisk together egg yolk, lemon juice, water, pepper, and Worcestershire sauce. Add melted butter to yolk mixture, whisking constantly, until all butter is incorporated. Whisk in salt and set aside. If mixture gets too thick, add small amounts of water to thin out. Cover with lid to keep warm and set aside.

Brown bacon in a medium-size skillet over medium heat. When done, drain and set aside on a
warm plate. Toast English muffins in toaster or toaster oven.

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Gently crack eggs into simmering water. For best results, crack eggs into a small glass bowl and gently pour, or slide, eggs out of bowl into simmering water. Repeat for all eggs.

Allow eggs to cook for 2 1/2 - 3 minutes. Yolks should still be slightly soft in the center and
whites should be fully set. Remove eggs from water with a slotted spoon and set on a warm plate.

To assemble, top each muffin with 1 slice of bacon followed by 1 poached egg. Drizzle with hollandaise sauce and serve immediately

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
8mg
1%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
4mg
1%
Sodium, Na
63mg
4%
Water
9g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.