Eggs Benedict

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 603, total fat 54 G., saturated fats 32 G., proteins 16 G., carbohydrates 17 G., fiber 2 G., cholesterol 405 mg, sodium 424 mg, sugar 2 G.

"There are two components to Eggs Benedict that some might find difficult. First, poaching the eggs. It really doesn't require much skill. You can even use a special egg poacher. And second, making the hollandaise sauce. Yes, whisking it over the heat is a bit tricky, but I'll show you an easy way to make delicious hollandaise sauce in a blender!" says Ree Drummond.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 egg yolks
Juice from 2 whole lemons
220 g butter, melt and let cool slightly
A pinch of salt
Cayenne pepper
4 eggs
2 English muffins, halved, toasted and buttered
4 slices Canadian bacon, heated in a frying pan
A pinch of paprika

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the egg yolks in a blender or food processor. Add the lemon juice and blend for a few seconds. With the blender running, slowly pour in the melted butter. Turn off the blender and add a pinch of salt and cayenne pepper. Blend again until smooth. Set aside for a minute.
Prepare a poached egg by carefully cracking it into gently simmering water. Cook for 2–2.5 minutes, then remove it with a slotted spoon and carefully transfer it to a plate. Repeat with the remaining eggs.

To serve, place a toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Top with a poached egg. Drizzle with warm hollandaise sauce. Sprinkle with a little paprika.

Categories:

recipe / Calorie content of prepared meals / Blender / Breakfast / Main courses / Meat / Eggs and dairy products / Ree Drummond

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