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Eggs Benedict

2 Ratings
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Serves: 4

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All you need:

  • 4 Hy-Vee large egg yolks
  • 1 tbsp Hy-Vee lemon juice
  • 1/2 c. Hy-Vee unsalted butter, cut into tablespoon-sized pieces
  • Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste
  • 2 tbsp Hy-Vee distilled vinegar
  • 4 Hy-Vee large eggs
  • 4 slices Canadian bacon
  • 2 Hy-Vee English muffins, split and lightly toasted

All you do:

  1. To make hollandaise sauce, whisk egg yolks and lemon juice in a medium saucepan. Turn heat to medium-low. Whisking continuously, add butter to mixture, one piece at a time after the previous one melts. Season to taste with salt and pepper. Remove from heat and keep warm until serving time, up to 30 minutes.
  2. Fill a large skillet with water and bring to a gentle simmer. Stir in vinegar. Break each egg into a shallow bowl, being careful not to break the yolk. Slide each egg into the simmering water. Poach eggs, turning occasionally, until the whites are firm and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on a paper towel.
  3. Meanwhile, heat another large skillet over medium-high heat; cook Canadian bacon on both sides until heated through and light golden-brown.
  4. To assemble, place half an English muffin on a plate. Top with a slice of Canadian bacon and an egg. Spoon hollandaise sauce on top. Repeat with remaining ingredients.

Daily Values:

25% vitamin A 10% calcium
4% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 460 Protein: 21g
Carbohydrate: 15g Saturated Fat: 19g
Cholesterol: 510mg Sodium: 750mg
Dietary Fiber: 0g Sugar: 1g
Fat: 36g Trans fats: 0.5g
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