How to Make Eggs Benedict | Eggs Benedict Recipe | Allrecipes.com

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is cost-effective.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats, and tofu is a budget-friendly alternative.

Hollandaise sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream sauce

Greek yogurt is lower in calories and cream sauce can be made with pantry staples.

Separate 4 eggs.

Juice 2-3 lemons to make 3.5 tablespoons of fresh juice.

Prepare a double boiler or fit a medium metal bowl into a larger pot with water.

Bring the water to a gentle simmer.

Melt 1 cup of butter in a small saucepan over low heat.

Whisk the 4 egg yolks in the top of the double boiler.

Whisk in 3.5 tablespoons of fresh lemon juice, a pinch of white pepper, 1/8 teaspoon Worcestershire sauce, and 1 tablespoon of water.

Slowly add the melted butter, 1-2 tablespoons at a time, while whisking constantly.

If the hollandaise gets too thick, whisk in 1-2 teaspoons of hot water.

Remove from heat and whisk in 1/4 teaspoon salt.

Preheat the oven to broil and arrange the oven rack 4-6 inches from the heating element.

Heat 8 rounds of Canadian bacon in a skillet over medium-high heat, flipping to heat through, then cover to keep warm.

Fill a large saucepan with 3 inches of water and bring to a gentle simmer, adding 1 teaspoon of distilled white vinegar.

Carefully break an egg into the simmering water, poaching 2 eggs per serving for 2.5-3 minutes.

Split 1 English muffin per serving and broil until toasty and golden-brown.

Remove the poached eggs and set them on a warm plate lined with paper towels.

Chop fresh chives until you have about 2 tablespoons.

Spread softened butter on half of an English muffin, top with a slice of bacon, then a poached egg.

Reconstitute the hollandaise sauce with a tablespoon of hot water and whisk.

Ladle the hollandaise sauce over the poached egg, sprinkle with chopped chives, and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens