Classic Eggs Benedict
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A brunch classic featuring poached eggs and crispy bacon on toasted English muffins, topped with silky blender hollandaise. Rich and satisfying, this dish epitomizes weekend breakfast or brunch indulgence.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 English muffins
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 tablespoon distilled white vinegar
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon, (regular bacon, ham steak, or prosciutto (see note))
- 3 egg yolks
- ¼ teaspoon salt
- 1½ tablespoons lemon juice, (from 1 lemon)
- Pinch cayenne pepper
- 12 tablespoons (1½ sticks) unsalted butter
- Salt and freshly ground black pepper
- Finely chopped fresh chives
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1266mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.