Eggs Benedict

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Eggs Benedict is a brunch specialty consisting of hot buttered English muffins, Canadian-style bacon, and poached eggs topped with a rich Hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Delicious with roasted potatoes for mopping up the extra egg yolk and Hollandaise.

125
125
125
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4

Ingredients

Hollandaise Sauce:

  • 4 egg yolks

  • 3 ½ tablespoons lemon juice

  • 1 tablespoon water

  • teaspoon Worcestershire sauce

  • 1 pinch ground white pepper

  • 1 teaspoon hot water, or more as needed (Optional)

  • 1 cup butter, melted

Eggs Benedict:

  • ¼ teaspoon salt

  • 1 teaspoon distilled white vinegar

  • 8 eggs

  • 8 strips Canadian-style bacon

  • 4 English muffins, split

  • 2 tablespoons butter, softened

Directions

  1. Make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 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 of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.

  2. Make the eggs Benedict: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

  3. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.

  4. Toast English muffins on a baking sheet under the preheated 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.

    high angle looking at two eggs benedict served on a plate
    Dotdash Meredith Food Studios

Tips

You can substitute ham for Canadian bacon if you prefer.

Nutrition Facts (per serving)

879 Calories
71g Fat
30g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 879
% Daily Value *
Total Fat 71g 91%
Saturated Fat 39g 195%
Cholesterol 742mg 247%
Sodium 1719mg 75%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 32g
Vitamin C 3mg 17%
Calcium 126mg 10%
Iron 4mg 23%
Potassium 450mg 10%

* 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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