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Eggs Benedict

Eggs Benedict

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    30 m
jenn

jenn

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 793 mg
  • 264%
  • Sodium:
  • 1719 mg
  • 69%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CHEF2CHEF
1073

CHEF2CHEF

12/31/2003

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 slowly to the yolk mix. Very easy. you can also use wine to stabilize your egg whites.

HZERESKI
782

HZERESKI

3/16/2005

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 sure you have plenty of ice in your bowl of water. You can let the eggs stay in the water while you prepare your other ingredients. When you are ready to assemble your eggs benedict simply remove the egg from the ice water and put it back into your boiling water for just a few seconds until it gets warm enough to serve. You will be able to have a number of eggs ready on a moments notice using this method.

chellebelle
489

chellebelle

3/11/2006

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 blender with the lemon juice (1 tablespoon is what I use) and other seasonings, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until completely melted and hot. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds.

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