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High Calorie Breakfast: Eggs Benedict with Hollandaise Recipe

Name: High Calorie Breakfast: Eggs Benedict with Hollandaise Recipe
Total time: 30 min
Yield: 225 g
Ingredients: English muffin 2 pieces; Eggs 4 pieces; Canadian bacon 4 slices; Butter 1 stick; Lemon juice 2 tbsp; White vinegar 1 tbsp; Salt 1 tsp; Black pepper 0.5 tsp

Poached eggs, ham, buttery hollandaise on a toasted muffin. Eggs Benedict is the high calorie breakfast that makes brunch feel like an occasion.

Cook 30 min Difficulty NORMAL 590 kcal

#high calorie #breakfast #mediterranean

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Ingredients

Main ingredients

English muffin 2 pieces
Eggs 4 pieces
Canadian bacon 4 slices
Butter 1 stick
Lemon juice 2 tbsp

Seasonings/Sauce

White vinegar 1 tbsp
Salt 1 tsp
Black pepper 0.5 tsp

Nutrition summary

Carbohydrates 31 g 21%

Protein 26 g 18%

Fat 38 g 61%

Serving size 225g

Cooking steps

1

Split and toast the English muffins until golden and crisp; set aside to retain warmth.
2

In a skillet over medium-high heat, warm Canadian bacon slices for 2 minutes per side until lightly browned.
3

Prepare a saucepan of gently simmering water with vinegar; reduce heat to low and poach eggs for 3–4 minutes, ensuring whites are set and yolks remain soft.
4

To make hollandaise: melt butter, whisk egg yolks with lemon juice in a separate bowl, then slowly add hot butter while whisking constantly—use very low heat or a double boiler for control; season with salt and pepper.
5

Layer toasted muffin halves, Canadian bacon, and poached eggs; spoon warm hollandaise generously over each serving and finish with a pinch of black pepper.

Personalized Q&A

Q. What's the key ingredient in this Eggs Benedict recipe?

The fundamental ingredients are the eggs and the English muffin. The eggs provide the characteristic creamy texture and richness, while the muffin acts as the base, absorbing flavors and providing structure. Canadian bacon and hollandaise sauce complete the classic identity.

Q. How do I control poaching eggs to avoid overcooking?

Maintain the water just below a simmer and add vinegar for structure. Poach each egg for 3–4 minutes, watching the whites to ensure they're set while yolks stay runny. Remove eggs promptly to avoid over- or undercooking.

Q. How can I prevent my hollandaise sauce from breaking?

Use a double boiler or very low heat when emulsifying egg yolks and butter. Whisk continuously, add butter slowly, and never let the mixture overheat. If it gets too thick, a few drops of warm water help stabilize it.

Q. How many calories and macronutrients are in each serving?

Each 225g serving contains about 590 kcal, 31g carbs (21%), 26g protein (18%), and 38g fat (61%). It's a high calorie, high fat breakfast ideal for special occasions.

Q. Is this recipe Mediterranean diet friendly?

Yes. Though rich, the recipe uses eggs, Canadian bacon, and lemon juice—all found in Mediterranean cuisine. Butter is used moderately, and the focus remains on whole ingredients rather than processed foods.

High Calorie Breakfast: Eggs Benedict with Hollandaise Recipe

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