Eggs Benedict with Bacon Calories

To make Eggs Benedict with Bacon, toast split English muffins, cook the bacon and poach the eggs. Arrange the bacon and eggs on the muffin halves, then spoon warm hollandaise sauce over them just before serving.

Eggs Benedict with Bacon is traditionally topped with hollandaise, a warm, buttery sauce made by emulsifying egg yolks with melted butter and lemon juice. It is usually spooned over the poached eggs shortly before serving.

Eggs Benedict with Bacon uses bacon beneath the poached eggs, while Eggs Royale typically swaps the bacon for smoked salmon. Both are commonly served on an English muffin with hollandaise sauce.

The exact origin of the Benedict name is disputed. A popular story links Eggs Benedict with Bacon to a New York restaurant customer in the late 19th century, but no single account is universally accepted.

You can prepare some parts of Eggs Benedict with Bacon ahead: cook the bacon and toast the muffins. Poached eggs can be made in advance and briefly rewarmed in hot water, but make the hollandaise close to serving.

For Eggs Benedict with Bacon, crack each egg into a small cup and gently slide it into barely simmering water. Very fresh eggs hold together better; avoid a rolling boil, which can break up the whites.

You can replace the bacon in Eggs Benedict with Bacon with ham, smoked salmon or sautéed spinach. The dish will taste different, so adjust the seasoning; bacon is already salty and brings a smoky flavor.

Serve Eggs Benedict with Bacon with a simple green salad, roasted tomatoes or sautéed greens. These sides bring freshness to a rich plate without competing with the poached eggs and hollandaise.

Yes, but leftover Eggs Benedict with Bacon is best reheated gently because high heat can overcook the egg and split the hollandaise. Refrigerate leftovers promptly in a covered container and reheat at low power in short intervals.