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Eggs Benedict Recipe

Cookstr
Course: Main Course
Total Time: Under 30 Minutes
Skill Level: Moderate
Cost: Moderate
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Eggs Benedict

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The smooth buttery sauce makes a truly indulgent breakfast or brunch.

Yield: Makes 4 servings

INGREDIENTS
  • 8 large eggs
  • 2 tbsp distilled white vinegar
  • 4 English muffins
  • Butter, for spreading
  • 1 cup warm Hollandaise Sauce 

Directions

1. Fill a large frying pan with water to a depth of 2in (5cm). Add the vinegar and bring to a simmer over medium heat. When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.

2. Cook for 1 minute. Remove from the heat and let stand for exactly 6 minutes. Remove the eggs, using a slotted spoon, and drain on paper towels.

3. Meanwhile, split each muffin in half and toast.

4. Butter each muffin half and place 2 on each serving plate. Top each half with a poached egg and spoon the hollandaise over the top.

Notes

Good with ham or crisp grilled bacon on the side.


© 2008 Dorling Kindersley

Editor's Note

Nutritional information does not include butter for spreading or Hollandaise Sauce. For nutritional information on Hollandaise Sauce, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

270kcal (14%)
155mg (15%)
0mg (0%)
140mcg RAE (5%)
240mg
33mg
18g
2g
3g
26g
423mg (141%)
358mg (15%)
3g (16%)
11g (17%)
3mg (19%)
FROM THE KITCHEN OF...

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