Quick and Easy Eggs Benedict

Ingredients and Weight:

• 8 large eggs
• 4 English muffins, split
• 8 slices Canadian bacon
• Hollandaise sauce:
  • 1 cup unsalted butter, melted and kept warm
  • 3 large egg yolks
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 5 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. To make the poached eggs: Fill a large skillet with 2-3 inches of water and bring to a boil. Add a splash of vinegar and reduce heat to low.
2. Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
3. Cook for 3-4 minutes, or until the egg whites are set and the yolks are still soft and runny.
4. Remove the eggs from the water using a slotted spoon and drain on paper towels.
5. To assemble the Eggs Benedict: Toast the English muffins until golden brown.
6. Place two pieces of Canadian bacon on each muffin half.
7. Top with a poached egg and drizzle with Hollandaise sauce.

Nutritional Information:

• Calories: 500 per serving
• Protein: 25 grams
• Fat: 30 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Classic American breakfast dish
• Creamy and savory
• Perfect for special occasions or a weekend brunch

User Comments:

• "The perfect blend of rich and savory. The homemade Hollandaise sauce really adds a touch of elegance."
• "Quick and easy to make, but looks and tastes like a gourmet meal."
• "The poached eggs were perfectly cooked and the Canadian bacon was crispy and delicious."

Special Precautions and Tips:

• For a richer flavor, use homemade Hollandaise sauce instead of canned or store-bought versions.
• To prevent the poached eggs from breaking, use fresh eggs and add a splash of vinegar to the boiling water.
• Serve immediately to enjoy the best texture and flavor.