Eggs Benedict
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Pork · high-protein
734 cal
32g protein
30g carbs
54g fat
per serving · estimated
Ingredients
- 4 eggs
- 2 english muffins
- 4 slices canadian bacon
- 1/2 cup butter
- 1 lemon
- 1/2 tbsp white vinegar
- 1 pinch cayenne pepper
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Melt the butter and keep it warm. Separate 4 eggs, keeping the yolks.
- Whisk the yolks with a squeeze of lemon over a pan of barely simmering water until thick and pale.
- Drizzle in the warm butter slowly, whisking constantly, until the hollandaise coats a spoon. Season and keep warm.
- Bring a wide pan of water to a bare simmer with the vinegar and poach the remaining 4 eggs for 3 minutes.
- Toast the muffins and warm the Canadian bacon in a dry pan.
- Stack muffin, bacon, egg and hollandaise, and finish with cayenne.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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