Zutaten für Always Successful Fast Eggs Benedict
- 2 tablespoons butter
- 1 (1.25 ounce) package hollandaise sauce mix
- 1/2 cup milk
- 2 tablespoons lemon juice
- 3 English muffins, split
- 6 slices Canadian bacon
- 6 large eggs
- salt to taste
- paprika, for garnish
- 1 tablespoon white vinegar
- dash hot sauce
- freshly ground pepper to taste
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Zubereitung von Always Successful Fast Eggs Benedict
- Toast the English muffins until golden brown.
- Prepare the hollandaise sauce according to package directions, using the melted butter.
- Fill a saucepan with 1 inch of water, bring it to a simmer. Add a pinch of salt.
- Gently crack each egg into a separate small bowl.
- Create a gentle swirl in the simmering water with a spoon.
- Carefully pour each egg into the swirling water.
- Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
- Remove the poached eggs with a slotted spoon and drain on paper towels.
- While eggs poach, cook Canadian bacon or ham until heated through.
- Assemble the Eggs Benedict: place a slice of Canadian bacon or ham on each toasted muffin half.
- Top with a poached egg.
- Spoon generous amount of hollandaise sauce over the egg.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
4g
Fat
33g
Carbs
4g
