A simple yet impressive breakfast dish with Canadian bacon, poached eggs, english muffins and a no-cook hollandaise sauce.
Total Time
30min
4.6
17 Ratings
Author: Cooking with Jack
Servings:
2
Ingredients
•
1
English Muffin
•
2
lb
Canadian Bacon
or Ham
•
3
Eggs
•
1
tsp
Water
•
1
tsp
Lemon Juice
•
1/2
cup
Butter
, melted
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Chili Powder
or Paprika
Cooking Instructions
1.
Slice
English Muffin (1)
in half and toast.
2.
Bring water to a boil, while you start browning the
Canadian Bacon (2 lb)
in a pan. Add the browned bacon on top of the English muffin.
3.
Crack the
Eggs (2)
into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.
4.
In a bowl, add yolk of
Egg (1)
,
Water (1 tsp)
,
Lemon Juice (1 tsp)
and
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Whisk with an immersion blender or whisk blender on low.
5.
Pour the
Butter (1/2 cup)
down the side of the bowl while whisking on low.
6.
Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of
Chili Powder (to taste)
or paprika.
7.
Serve and Enjoy while warm!
Nutrition Per Serving
CALORIES
1096
FAT
68.1 g
PROTEIN
103.9 g
CARBS
19.5 g
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