Eggs Benedict

Eggs Benedict

292
jenn 1

"Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe."

Ingredients

30 m servings 879 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 742 mg
  • 247%
  • Sodium:
  • 1719 mg
  • 69%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
  • profile image

Your rating

Cancel
Submit

Reviews

292
  1. 385 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I use a much easier recipe for hollandaisse at our restaurant. We add the egg yolks, pepper (cayenne) and lemon juice in the blender. Heat the butter in the microwave until bubbly, then add sl...

I wanted to share a time saving hint that I saw on a cooking show. You can poach your eggs in advance then remove them from the boiling water and place them in a large bowl of ice water, make s...

Just delicious. Toast your muffins just golden, not too crispy or it makes the Eggs Benedict hard to eat in my opinion. An easier way to make Hollandaise is in the blender. Place egg yolks in bl...