Eggs Benedict
Category: Breakfast
🖨️ Print This RecipeOverview
- Yields: 2 servings
- Prep time: 20 minutes
- Cook time: 10 minutes
Ingredients
For the hollandaise sauce
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup melted unsalted butter
- Salt and pepper to taste
For the eggs benedict
- 2 English muffins, split in half
- 4 slices Canadian bacon
- 2 large eggs
- 1/4 cup water
Instructions
- Make the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture is thick and creamy, about 5-7 minutes. Â
- Add butter: Slowly drizzle in the melted butter, whisking constantly until the sauce is emulsified and smooth. Season with salt and pepper to taste.
- Poach eggs: In a saucepan, bring a large pot of water to a gentle simmer. Add the vinegar to the water. Crack the eggs into a small bowl and gently slip them into the simmering water. Cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny.
- Assemble eggs benedict: Toast the English muffins. Place a slice of Canadian bacon on each half of the English muffin. Top with a poached egg.
- Pour hollandaise sauce: Pour the hollandaise sauce over the poached eggs.
- Serve immediately: Serve the eggs benedict immediately, while the hollandaise sauce is still warm.
Tips
- For a richer flavor, add a tablespoon of heavy cream to the hollandaise sauce.
- You can substitute Canadian bacon with smoked salmon or ham.
- For a healthier option, use whole-wheat English muffins.
- Serve the eggs benedict with a side of hash browns or fruit.
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