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🍽️ Classic Eggs Benedict

540 kcal · 20 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a pot with water and add a splash of vinegar.
  2. 2. Bring the water to a boil.
  3. 3. Reduce the heat so the water is just simmering (gentle bubbles).
  4. 4. Use a whisk to create a whirlpool in the water.
  5. 5. Gently crack the eggs into the center of the whirlpool.
  6. 6. Keep the water moving so the egg white wraps nicely around the yolk.
  7. 7. Cover the pot.
  8. 8. Let the eggs poach gently for two to three minutes, depending on their size.
  9. 9. Lift the cooked eggs out with a slotted spoon or sieve.
  10. 10. Place them on kitchen paper to drain off excess water.
  11. 11. Slice the buns in half.
  12. 12. Toast the halves until crispy in a toaster, frying pan, or oven.
  13. 13. Fry the bacon without extra fat in a pan until crispy on both sides.
  14. 14. Place it on kitchen paper to drain excess grease.
  15. 15. Warm up the Hollandaise sauce in a small pot or in the oven until it is hot.
  16. 16. Place the poached eggs on top of the toasted bun halves.
  17. 17. Spoon a dollop of the warm Hollandaise sauce over each egg.
  18. 18. Finish the dish by garnishing with a few fresh herbs of your choice.

Nutrition per serving