Quick and Easy Eggs Benedict Recipe
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Quick and Easy Eggs Benedict

By: INDRIANI  
"This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!"

Rating: This weblink has been rated 17 times with an average star rating of 3.6 Read Reviews (11)

Rate/Review | 1,374 people have saved this

Prep Time:
15 Min
Cook Time:
8 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 slices Canadian bacon
  • 1 teaspoon white vinegar
  • 4 eggs
  • 1 cup butter
  • 3 egg yolks
  • 1 tablespoon heavy cream
  • 1 dash ground cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 English muffins, split and toasted

Directions

  1. In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  2. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Footnotes

  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 690 | Total Fat: 58g | Cholesterol: 501mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by LINDA MCLEAN 
Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Kooky 
The one and only change I would make is to reduce the amount of salt in the hollandaise sauce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2006 by le petit haricot 
I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2006 by T. Schnekenburger 
I made this as a quick breakfast for my husband and I. Very easy and tastes great. I can now... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by KRISTYOMAN 
I had ever made hollandaise sauce before and used this recipe for Christmas morning breakfast.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by darmstro67 
I found this sauce thickened up really quickly in the food processor. It congealed on me, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by SARASQ 
This was pretty good and easy enough to make. I liked that you didn't have to use the stove... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by XZIGALIA 
I had never made eggs Benedict before so I didn't really know what to expect. My sauce was a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2008 by eatsshootsandleaves 
This was quick and tasted pretty good. Use eggs that have been pasteurized in the shell (yes,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2007 by JasonS 
sauce was too runny and tasted way too salty and buttery. definitely try a different recipe. MORE

 
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