Classic Eggs Benedict

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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 811
  • Calories from fat: 71%
  • Protein: 27g
  • Fat: 64g
  • Saturated fat: 34g
  • Carbohydrate: 29g
  • Fiber: 1.5g
  • Sodium: 1617mg
  • Cholesterol: 776mg

Ingredients

Preparation

  1. 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. 2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Eggs Benedict Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy