Eggs Benedict

Lou Kostura


I made a Easter Morning treat for a group of friends. They all love eggs benedict, except for 1 vegetarian in the group who I substituted some chopped up asparagus in place of the ham. This made her a happy camper also. The use of farm fresh eggs gives this a deep color as the ranch egg yolks are very dark yellow


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15 Min
25 Min
Stove Top


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  • 8
    egg yolks, beated
  • 8 oz
    butter or 2 sticks
  • 2
    lemons, juiced
  • 1/2 tsp
    cayenne pepper
  • ·
    salt, to taste

  • 12
    eggs, poached
  • 1/4 c
    white vinegar
  • 6
    english muffins, toasted
  • 12 slice
    ham, fried
  • ·
    parsley flakes, for garnish

How to Make Eggs Benedict


  1. place beaten egg yolks, butter lemon juice cayenne and salt into a double boiler. cook on low heat and keep whisking constantly until thickened. Be careful not to get to hot or you will either get scrambled eggs, or a broken sauce.
  2. Cut muffins in half and toast, lightly fry ham slices
  3. In a wide shallow pan, I use a 12 inch frying pan. Add water and heat to a low boil, add vinegar and slowly add 2 eggs at a time, keeping them separate. Cook approx. 3 minutes lift with slotted spoon and drain excess water
  4. Assembly, place 1 ham slice on each half of muffin, place 1 egg on each ham slice, spoon hollandaise sauce over top, sprinkle with parsley flakes and serve

Printable Recipe Card

About Eggs Benedict

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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