How To Make Fountain Blue Restaurant’s Eggs Benedict Recipe
Classic breakfast dish with a creamy hollandaise sauce, served on a buttery English muffin with crispy bacon and poached eggs.
Serves:
Ingredients
- 8 slices of Canadian bacon
- 4 English muffins, split and lightly toasted
- 8 large eggs, room temperature
- 2 tbsp white vinegar
- Salt and pepper, to taste
- Hollandaise sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt, to taste
Instructions
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Preheat oven to 400°F.
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Place Canadian bacon onto a baking sheet and bake for 5-7 minutes, until crispy.
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In a medium saucepan, bring 2-3 inches of water to a gentle simmer. Add white vinegar.
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Crack eggs into a small bowl, one at a time, and gently slide them into the simmering water. Poach eggs for 3-4 minutes, until whites are set but yolks are still runny. Remove with a slotted spoon and keep warm.
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To make hollandaise sauce, combine egg yolks and lemon juice in a blender or food processor. Blend on high until light and frothy, about 1 minute. Slowly drizzle in melted butter, while blending constantly, until sauce is thick and creamy. Add cayenne pepper and salt to taste.
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To assemble eggs Benedict, place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce over the top, and sprinkle with salt and pepper. Serve immediately.
Nutrition
- Calories : 573kcal
- Total Fat : 42g
- Saturated Fat : 21g
- Cholesterol : 541mg
- Sodium : 1282mg
- Total Carbohydrates : 22g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 27g
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