Eggs Benedict

Eggs Benedict

292
jenn 1

"Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe."
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Ingredients

30 m servings 879 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 742 mg
  • 247%
  • Sodium:
  • 1719 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Reviews

292
  1. 385 Ratings

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Most helpful positive review

I wanted to share a time saving hint that I saw on a cooking show. You can poach your eggs in advance then remove them from the boiling water and place them in a large bowl of ice water, make s...

Most helpful critical review

I use a much easier recipe for hollandaisse at our restaurant. We add the egg yolks, pepper (cayenne) and lemon juice in the blender. Heat the butter in the microwave until bubbly, then add sl...

I use a much easier recipe for hollandaisse at our restaurant. We add the egg yolks, pepper (cayenne) and lemon juice in the blender. Heat the butter in the microwave until bubbly, then add sl...

I wanted to share a time saving hint that I saw on a cooking show. You can poach your eggs in advance then remove them from the boiling water and place them in a large bowl of ice water, make s...

Just delicious. Toast your muffins just golden, not too crispy or it makes the Eggs Benedict hard to eat in my opinion. An easier way to make Hollandaise is in the blender. Place egg yolks in bl...

Excellent! And I tried all the various versions suggested by other reviewers. The blender method makes it easier and faster, but the double boiler method tastes less eggy and the heat blends all...

My boyfriend considers himself an "eggs benedict connoisseur" - he always orders it when we eat out for breakfast and will send it back if it isn't to his liking (he always feels bad about it th...

This recipe's hollandaise sauce was just way too lemony for our tastes. My kid's couldn't even eat it!!! Cut the lemon juice down to about 2 teaspoons and it will probably be fine.

Perfect recipe. Although I've made Eggs Benedict before, I'd never used a recipe for the Hollandaise sauce- I just used an old method my mom used. This had just the perfect amount of lemon (we...

One of my favorite yearly treats is eggs benedict which I reserve for our Sunday before Christmas brunch with our friends. This year I felt a little ripped off, being that for the first time, th...

Hubby requested this for supper. I came to this site and was not disappointed. Followed the recipe exactly. Unlike others, I did not find the sauce to "lemony". This is a super recipe. Than...