Mini Bagel Eggs Benedict
Layer mini bagels, Canadian bacon, poached eggs and hollandaise sauce to make Mini Bagel Eggs Benedict, a delicious 5-ingredient breakfast.
Ingredients
- 2 mini bagels, plain, sliced and lightly toasted
- 4 slices Canadian bacon
- 8 large eggs, 4 yolks and 4 whole eggs
- 2 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup butter, melted
Instructions
- Place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 4 cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
- Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Remove to a paper towel-lined plate; keep warm.
- Meanwhile, in a large skillet over medium heat, cook bacon until lightly browned, 2-3 minutes on each side. Remove and keep warm.
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly.
- To serve, top each bagel half with bacon, a poached egg and sauce. If desired, garnish with green onions or chives.
Equipment
- 1 large saucepan
- 1 medium metal bowl
Nutrition
Calories: 552kcalCarbohydrates: 13gProtein: 21gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 478mgSodium: 786mgPotassium: 275mgFiber: 1gSugar: 1gVitamin A: 1604IUVitamin C: 3mgCalcium: 73mgIron: 2mg