Classic Eggs Benedict

Notes: First poach the eggs; let stand in cold water. Then make the hollandaise and let it stand at room temperature. When muffins and bacon go in the oven, reheat eggs.

Yield: Makes 6 servings

Ingredients

• 6  English muffins
• 12  slices (7 oz. total) Canadian bacon
• 12  warm perfect poached eggs
• Foolproof hollandaise
• 2 1/2  cups  lightly packed watercress sprigs, rinsed

Preparation

1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.

2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.

3. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.

Nutritional Information

Calories:

811 (71% from fat)

Protein:

27g

Fat:

64g (sat 34)

Carbohydrate:

29g

Fiber:

1.5g

Sodium:

1617mg

Cholesterol:

776mg