Instant Pot Eggs Benedict Recipe
This Instant Pot Eggs Benedict recipe is a quick and easy way to enjoy a classic breakfast dish. Perfectly poached eggs, Canadian bacon, and toasted English muffins are topped with a rich hollandaise sauce.
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Equipment
- Instant Pot
- Ramekins or Silicone Molds
Ingredients:
Main Ingredients
- 8 large eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 1 cup water
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- Hollandaise sauce, for serving
- Chopped chives, for garnish
Instructions:
- Pour 1 cup of water into the Instant Pot and place a trivet inside.
- Crack the eggs into individual ramekins or silicone molds.
- Carefully lower the ramekins or molds onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
- Once done, quick release the pressure and carefully remove the eggs.
- Assemble the Eggs Benedict by placing a slice of Canadian bacon on each toasted English muffin half, followed by a poached egg.
- Season with salt and pepper, drizzle with hollandaise sauce, and garnish with chopped chives.
- Serve immediately and enjoy!
Notes:
Quick release the pressure carefully to avoid overcooking the eggs.
Nutrition value:
Calories: 380kcalCarbohydrates: 26gProtein: 24gFat: 19gSaturated Fat: 7gCholesterol: 440mgSodium: 820mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 3mg
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