Classic Eggs Benedict
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.
This Story Originally Appeared On sunset.com
Credit: James Carrier
Recipe Summary test
811 calories; calories from fat 71%; protein 27g; fat 64g; saturated fat 34g; carbohydrates 29g; fiber 1.5g; sodium 1617mg; cholesterol 776mg.