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Classic Eggs Benedict Recipe

The key to classic eggs Benedict is simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic Hollandaise sauce.

Servings: 4

Active time: 25 minutes

Total time:

Ingredients

  • 8 slices Canadian bacon
  • 2 tsp white vinegar
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 4 English muffins
  • 2 Tbsp butter
  • 8 slices tomato
  • 1/4 c Hollandaise sauce

Preparation

  1. Cook bacon in a nonstick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside.
  2. Fill nonstick skillet with water, about 3/4 full; add vinegar. Bring to a boil; reduce heat to low. Break Safest Choice™ Pasteurized Eggs one at a time into a saucer; slide each egg into simmering water, no more than 4 at a time. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Repeat with remaining eggs.
  3. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly.
  4. Remove eggs with a slotted spoon and set aside on a paper towel-lined plate until you are ready to assemble.
  5. To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon, a slice of tomato, and a poached egg. Pour Hollandaise over the top and serve immediately.
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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 500
Calories from Fat 230
Total Fat 26g (40% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0g
Cholesterol 485mg (162% DV)
Sodium 1330mg (55% DV)
Total
Carbohydrate		 34g (11% DV)
Dietary Fiber 2g (8% DV)
Sugars 2g
Protein 31g
Vitamin A 25%
Vitamin C 10%
Calcium 10%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

 
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.

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