Eggs Benedict

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Moderate

Cost: Moderate

Photo by:

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.

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)

Calories 270kcal (14%)

Calcium 155mg (15%)

Vitamin C 0mg (0%)

Vitamin A 140mcg RAE (5%)

Potassium 240mg

Magnesium 33mg

Protein 18g

Sugar 2g

Fiber 3g

Total Carbohydrate 26g