READY IN: 20minsYIELD: 4 eggs


  • 1cuphollandaise sauce
  • 14 cupwhite vinegar
  • 12 teaspoonolive oil
  • 2teaspoonsclarified butter, divided
  • 2English muffins, halved
  • 4slices canadian back bacon
  • 12 teaspoonpaprika (mild or smoked)

    Serving Size: 1 (186) g

    Servings Per Recipe:1

    Calories: 90.6

    Calories from Fat 27 g 30 %

    Total Fat 3 g 4 %

    Saturated Fat 1.5 g 7 %

    Cholesterol 5.1 mg 1 %

    Sodium 104.4 mg 4 %

    Total Carbohydrate12.9 g 4 %

    Dietary Fiber 1.1 g 4 %

    Sugars 1.1 g 4 %

    Protein 2.6 g 5 %


  • Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
  • While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
  • Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
  • Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading) and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.
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