Eggs Benedict
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RecipeTin Eats · by Nagi4.9 (30)

Eggs Benedict

NUTRITION · PER SERVING25M COOK
CAL 51%·PRO 92%
CARBS 32G13% OF CAL
2G FIBER25G OTHER5G TOTAL SUGAR
FAT 78G69% OF CAL
35G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Poached eggs served on English muffins with ham, bacon, or smoked salmon, topped with quick hollandaise sauce. A classic brunch main that can be partially made ahead.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 egg yolks (, from large eggs (55-60g / 2 oz each, Note 1))
  • 1/4 tsp cayenne pepper ( or white pepper)
  • 1/4 tsp salt
  • 1 1/2 tbsp lemon juice (, plus more to taste)
  • 1 1/2 tbsp water (, plus more as needed)
  • 175g/ 1 1/2 sticks unsalted butter (, cut into 1.5 cm / 1/2" cubes (Note 2))
  • 8 large eggs (, fridge cold (Note 3))
  • 8 slices bacon ( - streaky, Canadian (traditional) or other)
  • 200g / 7oz shaved or sliced ham ((16 slices, ie. 2 slices per muffin half))
  • 250g / 8oz smoked salmon slices (, at room temp)
  • 4 English Muffins, split ((or 8 slices other bread, or 4 brioche or other rolls))
  • 1 tbsp each Chives and parlsey (, roughly chopped, for garnish)
PREP
5M
SODIUM
1826MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.