Classic Eggs Benedict with Lemon Basil Hollandaise
No reason to deny yourself an indulgent brunch thanks to this classic and clean eggs benedict recipe.
Get access to everything we publish when you sign up for Outside+.
Ingredients
- 3 large eggs, divided
- 1/3 cup buttermilk
- 1 tsp arrowroot powder
- 1/2 tsp fresh lemon juice
- 1/2 tsp safflower oil
- 1/8 tsp ground cayenne pepper
- 1 tbsp fresh basil, chopped, plus additional for garnish
- 2 1-oz slices all-natural turkey bacon, no nitrates or nitrites
- 2 1/2-inch-thick slices vine tomato
- 1 whole-grain English muffin, halved and toasted
Preparation
- Prepare sauce: In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot, 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
- Serving Size 1 egg 1/2 english muffin, 1 slice tomato, 1 slice bacon, 3 1/2 tbsp hollandaise
- Calories 251
- Carbohydrate Content 18.5 g
- Cholesterol Content 309 mg
- Fat Content 11 g
- Fiber Content 3 g
- Protein Content 20 g
- Saturated Fat Content 3 g
- Sodium Content 474 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g