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Classic Eggs Benedict

Classic Eggs Benedict
  • Prep 30 min
  • Total 30 min
  • Servings 6
By Betty Crocker Kitchens
Updated December 10, 2013

Ingredients

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup firm butter

Eggs Benedict

  • 3 English muffins
  • 3 tablespoons butter, softened
  • 1 teaspoon butter
  • 6 thin slices Canadian-style bacon or fully cooked ham
  • 6 eggs
  • 4 teaspoons distilled white vinegar
  • Paprika, if desired

Steps

  • 1
    In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • 2
    Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
  • 3
    Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
  • 4
    In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
  • 5
    Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
  • 6
    Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

  • This classic brunch dish was created years ago and named after Mr. and Mrs. LeGrand Benedict, patrons of Delmonico's Restaurant in New York, after they complained there was nothing new on the lunch menu.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
14g
70%
Trans Fat
1 1/2g
Cholesterol
390mg
129%
Sodium
670mg
28%
Potassium
200mg
6%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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