Classic Eggs Benedict

Classic Eggs Benedict
James Carrier
Yields 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

 6 English muffins
 12 slices (7 oz. total) Canadian bacon
 12 warm perfect poached eggs
  Foolproof hollandaise
 2 1/2 cups lightly packed watercress sprigs, rinsed
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories811
% Daily Value *
Total Fat 64g83%
Saturated Fat 34g170%
Cholesterol 776mg259%
Sodium 1617mg71%
Total Carbohydrate 29g11%
Dietary Fiber 1.5g6%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 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.

Step 2
2

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

Step 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.

Ingredients

 6 English muffins
 12 slices (7 oz. total) Canadian bacon
 12 warm perfect poached eggs
  Foolproof hollandaise
 2 1/2 cups lightly packed watercress sprigs, rinsed
Classic Eggs Benedict
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