Eggs Benedict


Eggs Benedict

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 Hy-Vee large egg yolks
    1 tbsp. Hy-Vee lemon juice
    ½ 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 slice(s) Canadian bacon
    2 Hy-Vee English muffins, split and lightly toasted


    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.

    Nutrition facts


    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 510mg
    • Sodium: 750mg
    • Total Carbohydrates: 15g
    • Protein: 21g

    Daily Values

    Vitamin A 25%
    Vitamin C 4%
    Iron 15%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.