Simple Eggs Benedict tops toasted English muffins with wilted spinach, Canadian bacon, perfectly poached eggs and easy hollandaise sauce.  #eggsbenedictrecipe #easyeggsbenedict www.savoryexperiments.com

Eggs Benedict Recipe

Course: Breakfast
Cuisine: French
Keyword: eggs benedict recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 621 kcal
Simple Eggs Benedict tops toasted English muffins with wilted spinach, Canadian bacon, perfectly poached eggs and easy hollandaise sauce. 
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Ingredients

  • 4 egg yolks
  • 8 eggs
  • 2 tablespoons white wine
  • 1/2 cup unsalted butter , melted
  • 1 tablespoon lemon juice
  • 3 grates lemon zest
  • 3 drops hot sauce
  • Pinch of white pepper
  • 8 slices Canadian bacon , or thick slices of ham
  • 1 cup spinach
  • 2 tablespoons white vinegar
  • dash fine sea salt
  • 4 English muffins , split
  • 2 tablespoons chives , minced

Instructions

  1. Using a double boiler or a medium saucepan fitted with a heat proof bowl, bring water to a gentle simmer. Separate 4 large egg yolks into a bowl.
  2. Pour white cooking wine into the bowl, followed by four eggs yolks. Began whisking immediately. Continue to whisk for 1-2 minutes or until mixture becomes frothy and thick, giving you some resistance.
  3. Quickly add melted butter and continue to whisk thinning out the mixture. When combined add lemon juice and zest, hot sauce and pepper.
  4. Lower heat to the lowest possible setting, cover and allow to remain just warm while you prepare the remaining pieces of the benedict. Continue to whisk every couple of minutes.
  5. Preheat oven to 200 degrees. Heat a medium skillet with a gentle coat of cooking spray to moderately hot heat. Add Canadian bacon. While Canadian bacon should be fully cooked you are aiming for a nice brown to each side. After this is complete, remove and keep warm wrapped in aluminum foil in the oven
  6. Keep the skillet hot with rendered bacon grease. Add greens and cook until just wilted.
  7. Cook and toss for 1-2 minutes or until just wilted, remove and set aside.
  8. Fill a large skillet, minimum of 3 inches deep, with water and bring to a gentle simmer over medium-high heat. Add vinegar and punch of fine sea salt.
  9. Crack 8 eggs into separate ramekins. When water is ready, slip each egg into the water. If needed, use a spatula to fold whites over onto themselves and not separate (too much). Cook for approximately 4 minutes. The whites will be entirely set with the yolk a little runny. Remove with a slotted spoon to a plate.
  10. Toast English muffins. Assemble each with English muffin, Canadian bacon, poached eggs, wilted greens, a generous slathering of Benedict sauce and garnish with chives. Two per person and enjoy!
Nutrition Facts
Eggs Benedict Recipe
Amount Per Serving
Calories 621 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Cholesterol 612mg204%
Sodium 923mg40%
Potassium 453mg13%
Carbohydrates 29g10%
Fiber 1g4%
Protein 30g60%
Vitamin A 2210IU44%
Vitamin C 4.5mg5%
Calcium 121mg12%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.