Eggs Benedict

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5 from 4 reviews


  • Hollandaise Sauce:
  • 3 egg yolks
  • 4 1/2 teaspoons water
  • 10 tablespoons butter (5 ounces) preferably unsalted
  • 1 tablespoon lemon juice (or to taste)
  • Salt to taste (1/4 teaspoon if you used unsalted butter)
  • Dash hot sauce, such as Tabasco (optional)
  • For Serving:
  • 2 English muffins, split
  • 4 hearty slices Canadian bacon
  • 4 poached eggs
  • Optional: sauteed spinach or asparagus


  1. Make the sauce:
  2. Find a metal bowl with as round a bottom as possible and then find a pot it will fit inside, leaving enough room underneath for about an ind to an inch and a half of water, making sure the water doesn’t touch the bottom of the bowl.
  3. Melt the butter in a pot or cup with a spout and set aside.
  4. Whisk the egg yolks and 4 1/2 teaspoons of water together in the bowl, place the bowl in the pot of water, and place the pot over medium-low heat.
  5. Whisk the yolks over the heat for about 5 minutes, until the yolks thicken and the whisk begins to leave trails through the yolk.
  6. Slowly begin whisking in the melted butter in a steady stream, whisking constantly.
  7. When half the butter is added, reduce heat to low and add the rest, making sure to leave the white butter solids behind in the bottom of the cup.
  8. Cook, whisking, another 30-60 seconds until the sauce has thickened.
  9. Turn off the heat and add lemon juice, salt, and hot sauce to taste.
  10. Cover and leave over the warm water while you poach the eggs and toast the English muffins and Canadian bacon under the broiler.
  11. To assemble: Place one English muffin half on a plate, top with a slice of bacon and a poached egg. Drizzle with Hollandaise sauce and serve with a side of spinach or asparagus if you wish

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