Description
A delicious eggs benedict bake with creamy hollandaise sauce.
Ingredients
Scale
- 6 English muffins, split
- 12 slices Canadian bacon
- 12 eggs
- 1 cup butter, melted
- 4 egg yolks
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions
- Preheat oven to 375°F.
- Arrange muffin halves in a baking dish.
- Top each muffin with Canadian bacon.
- Crack an egg over each muffin.
- Bake for 20 minutes or until eggs are set.
- Blend butter, egg yolks, lemon juice, salt, and cayenne for hollandaise.
- Drizzle sauce over baked eggs benedict.
Notes
- Use fresh eggs for best results.
- Serve immediately.
- Store leftovers in fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 280mg
Keywords: eggs benedict, hollandaise sauce, breakfast bake