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Mini Bagel Eggs Benedict
Why not make eggs Benedict with mini bagels instead of English muffins? The bagels soak up all the yummy hollandaise sauce. Garnish with a bit of thinly sliced green onions or chives for a delicious breakfast. —Theresa Ravencraft, Marysville, Ohio
Ingredients
- 4 large eggs
- 4 slices Canadian bacon
- 4 large egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 3/4 cup butter, melted
- 2 miniature bagels, split and lightly toasted
- Optional: Chopped green onions or chives
Directions
- 1. Place 2-3 in. 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.
- 2. 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.
- 3. Meanwhile, in a large skillet over medium heat, cook bacon until lightly browned, 2-3 minutes on each side. Remove and keep warm.
- 4. 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.
- 5. To serve, top each bagel half with bacon, poached egg and sauce. If desired, garnish with green onions or chives.
Nutrition Facts
1 bagel half with 1 egg and 1/4 cup sauce: 490 calories, 45g fat (25g saturated fat), 469mg cholesterol, 594mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 14g protein.
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