Eggs Benedict
This easy Eggs Benedict recipe layers toasted English muffins with savory Canadian bacon, poached eggs, and rich Hollandaise sauce.
Course: Breakfast
Cuisine: American
Keyword: eggs benedict, hollandaise sauce, poached eggs
Servings: 4
Calories: 183kcal
- 4 slices Canadian bacon
- 4 poached eggs
- 2 english muffins
- butter
- 2 tablespoons chopped parsley for garnish
- hollandaise sauce
In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes.
Arrange bacon on top of toasted English muffin halves and top with poached eggs.
Spoon sauce over eggs.
Calories: 183kcal | Carbohydrates: 14g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 538mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg