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Classic Eggs Benedict

Classic Eggs Benedict

With Hollandaise sauce


It is fine to poach the eggs up to a day ahead of time, as long as they poached properly and then to cool them quickly.


  • Eggs Benedict

  • Hollandaise Sauce



One of all time favorite brunch meal to serve in our table, Eggs Benedict. An alternative recipe to enjoy ordinary egg and bacon.

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Step 1
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Hollandaise Sauce

Vigorously stir egg yolks and lemon juice with wire whisk in a saucepan. Add 1/4 cup of the butter and heat it over very low temperature.
Stir constantly until butter is melted

Step 2
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Add remaining butter and continued stir vigorously until sauce melted and sauce is thickened.
It is important to make sure butter melts slowly to let the eggs cook and the sauce thicken without curdling.
If the sauce mixture begins to separate and melted butter starts to appear around the edge and top, add 1 tablespoon boiling water and
beat vigorously until smooth and keep it warm.

Step 3
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Eggs Benedict

Halve English muffins horizontally, and toast in oven over 230 degrees C (450 degrees F) for 5 to 7 minutes
Spread each muffin half with 3 tablespoon butter.

Step 4
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Melt 1 teaspoon butter over medium heat on a skillet and cook bacon until both sides turn into light brown.

Step 5
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Clean the skillet and fill 1/3 with water and add vinegar. Bring to boil and then reduce the heat to simmering.

Step 6
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Break one egg at the time into saucer and hold close to water's surface, carefully slip egg into water.
Cook each of egg until the white and yolk are firm or around 3 to 5 minutes.

Step 7
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To serve, place 1 slice of bacon one each muffin half. Top it with egg, and a spoon of warm Hollandaise sauce.
If desired, can garnish with tomato cherry slices or paprika.

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  • 1 hour
  • Serves 6
  • Medium
  • 230 C (450 F)

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Adjust Servings:
Eggs Benedict
3 English muffin
12 slices Canadian-style bacon
6 Eggs
3 tablespoons Butter Softened
1 teaspoon Butter
4 teaspoons Distilled white vinegar
Hollandaise Sauce
3 Egg yolk
1 tablespoon Lemon juice
1/2 cup Firm butter

Nutritional information

64 g
Total fat
776 mg
29 g
Total carbohydrate
27 g

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