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Traditional Eggs Benedict

Nutrition Facts Canadian


Nutrition Facts US
Prep time

25 mins
Cook time

18 mins
Total time

43 mins

Ingredients 

Poached Eggs

4 large eggs (224 g)

1tsp salt (4 g)

2 tsp vinegar (10 g)

Additional

2 Kinnikinnick Traditional English Muffins (118 g)

4 slices of cooked ham (250 g)

Optional: melted butter and chives

Hollandaise Sauce

4 large egg yolks (80 g)

1 tbsp fresh lemon juice (12 g)

½ cup butter - melted (125 g)

½ tsp salt (2 g)

½ tsp cayenne pepper (1 g)
Traditional English Muffin Eggs Benedict gluten-free

Directions

Poaching Eggs

  1. Crack 4 eggs into separate ramekins and set aside.
  2. Fill a medium sized pot ¾ full with water.
  3. Add vinegar and salt to water and simmer over medium heat (do not boil).
  4. Swirl water in pot and carefully add eggs one at a time. 
  5. Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking). 


Eggs Benedict Hollondaise Sauce Recipes

Hollandaise Sauce

  1. In a heat proof bowl whisk 4 egg yolks vigorously until double in volume.
  2. Slowly drizzle in lemon juice while continuing to whisk.
  3. Place bowl on a pot of water over medium heat (bain-marie) and continue to whisk vigorously.
  4. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk.
  5. Whisk until mixture doubles in volume and begins to thicken.
  6. Remove from bain-marie and add seasoning. 

Assembly 

  1. Split Kinnikinnick Traditional English Muffin in half and brush with optional melted butter. Brown crumb side down in a skillet until crisp and golden brown.
  2. Remove from skillet and place top and bottom side by side on a plate.
  3. Brush crumb side of Kinnikinnick Traditional English Muffin with a thin layer of Hollandaise Sauce.
  4. Top with cooked ham, poached egg and additional Hollandaise Sauce.
  5. Garnish with optional fresh chives and serve immediately.

Yields: 4 Eggs Benedict

Traditional English Muffins gluten-free top down

Tips & Variations

  • For Hollandaise Sauce, it is important not to stop whisking as mixture will separate and eggs can scramble if they get too hot. If mixture gets too thick, add 1 to 2 drops of water while whisking to achieve desired thickness. If mixture splits, return to bain-marie and whisk to bring back together.
  • If poaching eggs for a large gathering, you can hold the poached eggs in ice water and rewarm in warm water prior to serving.

 

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