Quick And Easy Eggs Benedict – a delicious recipe with bacon, white vinegar, eggs, butter, egg yolks, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
2
Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
3
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
5
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
841
kcal
Calories
77
g
Fat
5
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 slices Canadian bacon, 1 teaspoon white vinegar, 4 eggs, 1 cup butter, and more.
Yes, Quick And Easy Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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