Eggs Benedict Recipe

Eggs Benedict with homemade Hollandaise Sauce

Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Prep: 10min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 348 kcal, Carbohydrate 15 g, Protein 16 g, Fat 24 g, Saturated Fat 11 g, Cholesterol 408 mg, Sodium 562 mg, servingSize 1 serving

Ingredients:

• 2 English muffins
• 4 large eggs
• 4 slices Canadian bacon
• Vinegar (, just a splash)
• 4 Tablespoons butter
• 4 egg yolks
• 2 teaspoons lemon juice (, or lime juice)
• 1 Tablespoon heavy whipping cream
• salt and pepper ((to taste))

Instruction:

1. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
2. While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
3. Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.

Eggs Benedict Recipe

How to make the best Eggs Benedict with Poached Eggs and Hollandaise Sauce on an English muffin. This recipe makes 4 Eggs Benedict but you can scale it down and make 1 or 2 if you prefer.

Prep: 5min

Total: 30min

Yield: 4

Ingredients:

• 1 recipe Hollandaise Sauce
• 2 English muffins (halved)
• 4 tsp unsalted butter (to toast muffins)
• 4 slices Canadian bacon (thin shaved ham, or crispy bacon)
• 4 large eggs (for poached eggs)
• 1 Tbsp white vinegar for poaching eggs
• cayenne pepper (to garnish)
• chives or dill (to garnish)

Instruction:

1. Make the Hollandaise Sauce: combine hollandaise sauce in a small saucepan and cook according to our hollandaise recipe instructions. Cover with lid to keep warm. If it gets too thick, add a teaspoon of hot water at a time to thin it out.
2. Prep for Poached Eggs: Place a pot of water with 1 Tbsp vinegar on the stove for making poached eggs and bring it just to a simmer.
3. Sauté meat: In a large skillet, sauté your meat until hot and golden then transfer to a plate and cover to keep warm.
4. Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down and toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.
5. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe.
6. Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise recipe between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives. Serve immediately.

How To Cook Eggs Benedict | Gordon Ramsay

FAQ

How to make the perfect egg benedict?

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