Egg-in-a-Nest Benedict Sandwiches

Name: Egg-in-a-Nest Benedict Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 larges egg yolks; 4 larges eggs; 4 English muffins, split and toasted; 4 servings Kosher salt; 1 Tbsp freshly squeezed lemon juice; 3 Tbsps unsalted butter

If 91 cents per serving falls in your budget, Egg-in-a-Nest Benedict Sandwiches might be an amazing vegetarian recipe to try. One serving contains 302 calories, 11g of protein, and 16g of fat. This recipe serves 4. A mixture of butter, egg yolks, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

For the hollandaise sauce:Fill a large saucepan a quarter of the way full with water and bring to a simmer over high heat.

Ingredients you will need

Hollandaise Sauce

Water

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Heat a large nonstick frying pan over medium heat until hot, about 2 minutes.

Equipment you will use

Frying Pan

Add the Canadian bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total.

Ingredients you will need

Canadian Bacon

Remove to a small plate and cover with aluminum foil to keep warm; set aside. Reserve the pan.Use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.Melt the butter in the frying pan over medium heat until foaming.

Ingredients you will need

Cornmeal

Butter

Equipment you will use

Aluminum Foil

Frying Pan

Add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it’s OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.Using a flat spatula, flip the muffins and top with the reserved bacon. Cook until the second side is golden brown, about 2 minutes more for semirunny yolks.

Ingredients you will need

Salt And Pepper

Bacon

Egg Yolk

Egg

Equipment you will use

Spatula

Remove to a work surface, keeping the bacon sides up.Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut side of each remaining muffin half, spreading it into an even layer. Close the sandwiches so that they are egg-side up, wrap in parchment paper or foil, and serve immediately.

Ingredients you will need

Hollandaise Sauce

Bacon

Wrap