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Eggs Benedict


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  • 4 eggs
  • Canadian Bacon
  • 1/2 cup butter
  • 3 beaten egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice


Servings 4


Step 1

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer.

Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes.

Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

For Hollandaise Sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.

This recipe yields 4 servings; recipe total 6.6 grams of carbs, per serving 1.6 grams of carbs.

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