Eggs Benedict Recipe

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You can make this eggs benedict recipe at home and serve it to your family and friends for brunch.

INGREDIENT

For the hollandaise: – ½ cup salted butter – 2 egg yolk – 1 tablespoon lemon juice plus more to taste – 1 teaspoon dijon mustard – ¼ teaspoon fine sea salt For the eggs benedict: – 6 poached egg – 3 English muffin – Salt and pepper – Smoked paprika Optional additions: – Sliced ham or Canadian bacon – Cooked American bacon – Lump crab meat – Smoked salmon – Sautéed spinach – Fresh arugula – Steamed asparagu – Seasoned tomato slice

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INSTRUCTION

Melting butter in a small pot over medium-low heat. Blend or immersion blend egg yolks, lemon juice, mustard, and salt in a large measuring cup. 

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Step 1

Add a few drops of warm melted butter to the blender and increase the stream as it emulsifies. After adding the butter, add boiling water a tablespoon at a time to thin the hollandaise. Add lemon juice or salt to taste.

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Step 2

Notes about poaching eggs. Set aside.Toast half the English muffins. A slice of Canadian bacon is customary, although each English muffin half can have anything.

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Step 3

 Poach an egg and season with salt and pepper.Put fresh hollandaise on each egg. If desired, add smoked paprika and dill. Serve now.

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Step 4

Nutrition

– Calories: 589kcal | – Carbohydrates: 28g | – Protein: 19g | – Fat: 44g | – Saturated Fat: 24g | – Polyunsaturated Fat: 4g | – Monounsaturated Fat: 13g | – Trans Fat: 1g | Cholesterol: 581mg | – Sodium: 1023mg | – Potassium: 243mg | – Fiber: 2g | – Sugar: 1g | – Vitamin A: 1658IU | – Vitamin C: 2mg | – Calcium: 112mg | – Iron: 3mg |

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