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Eggs Benedict

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

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

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
1

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

2

Stir until mixture is thick consistency and remove from heat

3

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

4

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

5

Keep sauce warm until ready to serve

Poached Eggs
6

Fill large saucepan with 3 inches of water

7

Bring water to a light simmer then add vinegar

8

Break eggs into simmering water carefully

9

Cook for 3 minutes-Yolks should still be soft

10

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

11

Keep eggs warm until serving

To Finish
12

Over medium-high heat, brown the Canadian bacon

13

Toast the English muffins or pieces of toast

14

Spread softened butter over muffins/toast

15

Place a slice of bacon over the muffin/toast

16

Place poached egg over bacon slices

17

Drizzle Hollandaise sauce over the poached egg

18

Garnish with chives

Nutrition Facts

Serving Size 2