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Eggs Benedict

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Eggs Benedict with hollandaise and fresh herbs for a balanced and satisfying everyday brunch dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 484
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 English muffins halved
  • 4 eggs
  • 1 tablespoon vinegar
  • ½ cup hollandaise sauce
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh chives chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Toaster Oven
Toaster Oven
$64.99
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Toaster oven
5 Quart Pot
5 Quart Pot
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small soup pot

Cooking Instructions
 

  1. Toast English muffin halves until golden.
  2. Bring a pot of water to a gentle simmer.
  3. Add vinegar to the water.
  4. Crack each egg into a small bowl.
  5. Slide eggs gently into simmering water.
  6. Cook for 3-4 minutes until whites are set.
  7. Remove eggs with a slotted spoon.
  8. Place poached eggs on toasted muffins.
  9. Spoon hollandaise sauce over each egg.
  10. Garnish with parsley and chives.
  11. Season with salt and black pepper.
  12. Serve immediately.

Nutrition

Calories: 484kcalCarbohydrates: 32gProtein: 17gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 336mgSodium: 834mgPotassium: 209mgFiber: 2gSugar: 0.4gVitamin A: 665IUVitamin C: 3mgCalcium: 83mgIron: 2mg

Notes

Keep water at a gentle simmer, not a boil.
Use fresh eggs for better poaching.
Serve immediately for best texture.

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