Name: Classic eggs benedict
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 large egg yolk; 3.5 oz Canadian bacon; 3.5 oz English muffin, split; 1 tsp salted butter, melted; 2 tbsp nonfat Greek yogurt; 3/4 tsp lemon juice; 3 1/4 cups water for poaching; 1 tbsp water for sauce; 1 1/2 tbsp white vinegar; 1/4 tsp salt; 1/4 tsp cayenne pepper

Instructions

Prep 20 min · Cook 0 min

In a small saucepan over very low heat, whisk the egg yolk with the lemon juice and the smaller portion of water. Whisk constantly for 1 to 2 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and slowly whisk in the melted butter and Greek yogurt until smooth. Season with salt and a pinch of cayenne, then keep warm. Done when sauce coats the back of a spoon.
Fill a wide skillet with the larger portion of water and the vinegar, then bring to a gentle simmer. Crack each egg into a small cup, then slide them into the simmering water. Cook until the whites are set but the yolks remain runny, about 3 to 4 minutes. Use a slotted spoon to transfer the eggs to a paper towel lined plate. Done when whites are set, 165°F.
While the eggs poach, heat a small skillet over medium-high heat. Sear the Canadian bacon slices for 1 minute per side until warmed and slightly browned. Toast the split English muffin halves until golden brown.
Place the toasted English muffin halves on a plate. Layer two slices of Canadian bacon onto each muffin half. Top each with a poached egg and spoon the hollandaise sauce over the top.

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Ingredients

Instructions

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