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Classic Eggs Benedict

James Carrier
Yield Makes 6 servings
Eggs Benedict is a hallmark of weekend brunches across the country. First poach the eggs; let stand in cold water. Then make the hollandaise and let it stand at room temperature. When muffins and bacon go in the oven, reheat eggs.

Ingredients

Nutrition Information

  • calories 811
  • caloriesfromfat 71 %
  • protein 27 g
  • fat 64 g
  • satfat 34 g
  • carbohydrate 29 g
  • fiber 1.5 g
  • sodium 1617 mg
  • cholesterol 776 mg

How to Make It

  1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.

  2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.

  3. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.