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Classic Eggs Benny

4 servings
Breakfast

Nutritional Facts Per Serving

591
Calories
25.9 g
Protein
28.9 g
Carbs
1.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 591
  • Fat 40.3 g
    • Saturated   19.9 g
    • + Trans 
  • Cholesterol 587 mg
  • Sodium   961 mg
  • Carbohydrate 28.9 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 25.9 g
    • Vitamin A
    • Vitamin C
    • Calcium 16 %
    • Iron 33 %

Method

Combine yolks and wine in a heatproof bowl; set over a pot of simmering water. Rapidly whisk until the yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove from the heat and very, very slowly dribble and whisk in the butter. Season with pepper, Tabasco, Worcestershire and lemon juice. Cover this hollandaise sauce and set aside until needed.

Fill a wide pot 2/3 full with water. Add the vinegar and bring to a simmer. Preheat your broiler. Set the muffin halves, cut-side up, on a baking sheet. Broil until lightly toasted. Set a bacon slice on each muffin. Turn the oven 200°F. Keep muffins warm in the oven while the eggs cook.
When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached). Set 2 half muffins on each of 4 plates. Lift eggs out of the water, drain well, and set one on each muffin. Top with sauce and serve.

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