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Classic Eggs Benedict





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.

Classic Eggs Benedict




James Carrier
 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
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.

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.