|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 128g||164%|
|Saturated Fat 69g||346%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eggs Benedict and bacon, it can't get much better than that. But if you use this homemade English muffin recipe, it can! The hollandaise is super quick to whip together and is much better than any dry hollandaise mix! Using an immersion blender makes the hollandaise come together quickly and flawlessly!
It's important to make each part of the Eggs Benedict in a certain order: toast the English muffin and cook the bacon first. Make the hollandaise sauce and keep it covered while you carefully poach the eggs (consuming raw and lightly-cooked eggs poses a risk of food-borne illness). This way everything will be the right temperature and consistency when you are ready to assemble.
Eggs Benedict is the perfect weekend indulgence recipe. It takes a little work and a few tricks to make each part, but it is totally worth it and will impress anyone that sits down at your table! If you keep the hollandaise in a warmer you can also have these babies be a part of a brunch spread!
Gather the ingredients.
Begin by making the hollandaise sauce. Melt the butter in a saucepan. Swirl the butter in the pan until it is no longer frothy.
Place the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup. Turn on the immersion blender and begin pouring the butter into the mug while the immersion blender is still on. Blend until the sauce is completely smooth. Whisk in the hot sauce and salt to taste. Store in a lidded pot in a warm place. The hollandaise cannot be reheated, only kept warm for a short time.
For poaching the eggs, boil a pot of water. Add the egg to the water for about 20 seconds, remove and crack the egg into a small bowl. Stir the water in a swirling motion. Pour the egg into the eye of the swirl. Continue swirling the water so the egg white wraps around the yolk. Cook for about 1 1/2 minutes or until the whites look set. Carefully remove with a slotted spoon and place it on a dry paper towel and cover to keep warm. Repeat with the other egg.
Cut the cooked bacon into smaller strips, place them on top of each half of the toasted English muffin. Top each muffin with a poached egg. Spoon hollandaise over the top of each and sprinkle with chives. Add hot sauce if desired!