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–+ servings
Eggs Benedict on a plate with potatoes

Easy Eggs Benedict

Eggs Benedict, poached eggs over two kinds of bacon and buttered toasted English Muffins spread with Avocado, and topped with creamy rich Easy Hollandaise sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 609 kcal

Ingredients
  

  • 8 piece of breakfast bacon
  • 4 slices of Canadian Bacon
  • 2 English Muffins cut in half
  • 1 large Avocado
  • 4 large eggs
  • 1/8 tsp. garlic salt
  • 1/8 tsp. coarse black pepper
  • 1 Tablespoon prepared salsa optional
  • 2 teaspoons white vinegar
  • Chopped Parsley for garnish

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup melted butter
  • 2 Tablespoon Fresh Lemon Juice
  • 3-4 dashes of Tabasco Sauce
  • 1/4 teaspoon Dijon Mustard
  • dash of white pepper and salt to taste

Instructions
 

  • Prepare all your ingredients before hand. This will help bring this dish together quickly.
  • Fill a large pot with 5-6 inches of water. Add white vinegar. Bring to a boil over medium heat.
  • While waiting for water to boil...Cook your bacon and Canadian Bacon and drain on a paper towel. Set aside.
  • In a small bowl smash Avocado. Add 1/8 teaspoon garlic salt and 1/8 teaspoon coarse black pepper. mix. Add in Salsa if desired. Set aside.
  • Pop English Muffins down in toaster while you poach the eggs.
  • Crack 4 eggs and place in a small bowl. Gently slide eggs into boiling water one at a time. Remember which egg you placed in the pot first. Turn heat off. Once eggs turn white on top, use a slotted spoon to carefully remove from water, first egg dropped in comes out first and so forth, and place on a glass plate.
  • Butter English muffins.
  • In your blender add 4 egg yolks, 2 Tablespoons of Lemon Juice. Cover and Blend on high speed for 20-30 seconds until yolks turn light yellow and creamy. Turn blender down to low. Slowly dribble in warm melted butter. Mixture will thicken. Add Tabasco, Dijon Mustard, salt and pepper to taste.
  • Spread Avocado evenly on each English Muffin half.
  • Top with 2 slices of breakfast bacon, and one slice of Canadian bacon.
  • Carefully add one Poached Egg.
  • Drizzle with warm Hollandaise sauce. Garnish with Chopped Parsley.
  • Serve immediately.

Nutrition

Serving: 1English MuffinCalories: 609kcalCarbohydrates: 20gProtein: 24gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 24gTrans Fat: 1gCholesterol: 463mgSodium: 1169mgFiber: 4gSugar: 1g
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