Classic Eggs Benedict

Classic Eggs Benedict Recipe
James Carrier
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.

Yield:

Makes 6 servings

Recipe from

Nutritional 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

Ingredients

6 English muffins
12 slices (7 oz. total) Canadian bacon
2 1/2 cups lightly packed watercress sprigs, rinsed

Preparation

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.

Note:

April 2000
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