Eggs Benedict - Papa Pita

Eggs Benedict


November 28, 2015

This is a simple and foolproof way of making an irresistible Eggs Benedict to complement your mornings

  • Prep: 25 mins
  • Cook: 25 mins
  • Yields: 2


Hollandaise Sauce

8 egg yolks

1 cup hot water (very)

1/2 teaspoon cayenne pepper

1 teaspoon salt

3 cups clarified butter

Poached Eggs

4 eggs (large fresh)

2 teaspoons distilled white vinegar

Finishing Eggs Benedict

4 pieces Canadian bacon

2 English muffins or Toast

softened butter (for spreading on English muffin/Toast)

2 tablespoons chives (chopped)


Hollandaise Sauce

1Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water

2Stir until mixture is thick consistency and remove from heat

3Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone

4Optional: add water to thin sauce or add more butter to thicken sauce

5Keep sauce warm until ready to serve

Poached Eggs

1Fill large saucepan with 3 inches of water

2Bring water to a light simmer then add vinegar

3Break eggs into simmering water carefully

4Cook for 3 minutes-Yolks should still be soft

5Remove eggs from water with a slotted spoon and gently place on a plate

6Keep eggs warm until serving

To Finish

1Over medium-high heat, brown the Canadian bacon

2Toast the English muffins or pieces of toast

3Spread softened butter over muffins/toast

4Place a slice of bacon over the muffin/toast

5Place poached egg over bacon slices

6Drizzle Hollandaise sauce over the poached egg

7Garnish with chives