Dave's Classic Eggs Benedict

Dave Smith


Name that movie "Daves not here"? This is a very secret recipe only the strongest cook and make it and keep standing.

Check out all my Eggs Benedict.


★★★★★ 1 vote

25 Min



  • 4
    egg yolk
  • 2 1/2 Tbsp
    lemon juice
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 2 stick

  • 6 oz
  • 18 oz
    tomato juice
  • 12 dash(es)
    red hot sauce
  • 12 dash(es)
    green hot sauce
  • 6 dash(es)
    worcestershire sauc
  • 3 oz
    lemon juice
  • 6 pinch
  • 6 pinch
  • 6 stalk(s)
  • 1
    jalapeno peppers
  • EGGS

  • 8
  • 2 c
  • 2 qt
  • 2 Tbsp
  • 8
    english muffin halves
  • 8 slice
    canadian bacon

How to Make Dave's Classic Eggs Benedict


  1. First, have a Bloody Mary.
  2. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs)
    Put the 2 sticks of butter in a measuring cup.
  3. Have another Bloody Mary.
  4. Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast.
  5. Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).
  6. To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and.........
  7. Too much work one more Bloody Mary.

Printable Recipe Card

About Dave's Classic Eggs Benedict

Course/Dish: Eggs

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