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Eggs Benedict:
  • 1 tablespoons - Olive Oil
  • 8 slices - Canadian Bacon
  • 4 - English Muffins
  • 4 tablespoons - White Vinegar
  • 8 - Eggs
  • 1 cups - Hollandaise Sauce, recipe below
  • - Salt and Freshly Ground Pepper, to taste
  • - Paprika, to taste
  • Hollandaise Sauce:
  • 4 - Egg Yolks
  • 1 tablespoons - Lemon Juice
  • 1/2 teaspoons - Salt
  • 1 dashes - Hot Sauce
  • 1 sticks - Butter
  • Directions:

    Eggs Benedict:
    1. Add oil to a frying pan set over medium heat. Add bacon and cook until browned, about 2 minutes per side. Set aside.

    2. Use a fork to split English muffins in half and toast until golden brown. Set aside.

    3. Fill a large, deep sauté pan with water and bring to boil over high heat. Add vinegar and lower to a simmer. Gently crack eggs into simmering water. Poach until whites are set, about 3 minutes. Remove from pan with a slotted spoon and drain on a paper towel.

    4. To assemble: Place two English muffin halves on each plate. Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons of warm hollandaise. Season with salt, pepper and paprika to taste.

    Hollandaise Sauce:
    1. Place yolks, lemon juice, salt and hot sauce in a blender or food processor. Pulse to combine.

    2. In a small saucepan, melt butter, then remove pan from heat.

    3. Turn on blender or food processor and drizzle melted butter into yolk mixture. Continue blending until mixture emulsifies and thickens slightly. Serve immediately or keep warm in a double boiler.

    Brief Description

    Home version of the classic brunch entree

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min


    WSJ Off Duty, 5/11/2013, by Sarah Karnasiewicz

    Posted By:


    Posted On:

    May 17, 2013

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