Classic Eggs Benedict with Hollandaise

Classic Eggs Benedict with Hollandaise


  • 3 large eggs, divided
  • 1/3 cup (80ml) buttermilk
  • 1 teaspoon arrowroot powder (or cornstarch)
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon safflower oil (or cooking oil of choice)
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon fresh basil, chopped, plus additional for garnish
  • 2 (1-ounce) slices all-natural turkey bacon
  • 2 (1/2-inch-thick) slices tomato
  • 1 whole-grain English muffin, halved and toasted


To prepare the sauce: In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot (or cornstarch), lemon juice, oil and cayenne. Reduce heat to low and cook, whisking often, until thickened, about 15 minutes. Stir in 1 tbsp basil.

Meanwhile, poach eggs: Fill a medium saucepan with 2 inches water and bring to a simmer. Crack 1 egg into a small cup. With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk. Crack remaining egg into small cup and add to water; repeat tucking motion with egg white. Cook each egg for 4 minutes. With a slotted spoon, remove eggs from water.

Meanwhile, heat a medium nonstick skillet on medium-high. Add bacon and cook, turning once, until crisp, about 4 minutes per side. Remove bacon from skillet and cut each slice in half; add tomato to skillet and sear, turning once, for 1 to 2 minutes per side. Top English muffin halves with bacon, tomato, egg and hollandaise, dividing evenly. Garnish with additional basil.

Nutrition Information

Serves: 2|  Serving Size: 1 egg + 1/2 English muffin + 1 slice tomato + 1 slice bacon + 3 1/2 tablespoons hollandaise

Per serving: Calories: 237; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 329mg; Sodium: 399mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 4g; Protein: 17g

Nutrition Bonus: Potassium: 219mg; Iron: 13%; Vitamin A: 13%; Vitamin C: 6%; Calcium: 13% 

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