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
290
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
21g
32%
Sugar
3g
N/A
Saturated Fat
10g
51%
Cholesterol
277mg
92%
Protein
12g
24%
Carbs
15g
5%
Vitamin A
193µg
21%
Vitamin B12
0.7µg
12.1%
Vitamin B6
0.2mg
9.7%
Vitamin C
2mg
3%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
2µg
3%
Calcium
139mg
14%
Fiber
2g
9%
Folate (food)
49µg
N/A
Folate equivalent (total)
48µg
12%
Iron
2mg
11%
Magnesium
33mg
8%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
9%
Phosphorus
245mg
35%
Polyunsaturated
3g
N/A
Potassium
208mg
6%
Riboflavin (B2)
0.3mg
19%
Sodium
361mg
15%
Thiamin (B1)
0.1mg
9%
Trans
0.5g
N/A
Zinc
2mg
11%