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eggs benedict

★★★★★ 2
a recipe by
Christine Riddell
Montreal, QC

All my friends demand this when we have a weekend get-together, so I always keep plenty of eggs and butter on hand and English Muffins in the freezer. I am a baconaholic, so I substitute the ham for bacon. I used to take time and use the stove method for the sauce. But I found out the blender method is just as good, takes about 2 minutes to do, and is pretty much foolproof. Hope you enjoy it. I like to serve this with a side of fruit as it's a super rich meal and the fruit tends to help round it out.

Blue Ribbon Recipe

Christine has shared step-by-step instructions to make a simple Eggs Benedict. Canadian bacon (similar to ham) is typically used, but she substitutes that with crispy pieces of bacon which add a smoky flavor. If you prep the bacon and toast the English muffins ahead of time, the eggs can be poached and the hollandaise sauce can be made in a flash. The homemade hollandaise sauce is creamy. A special breakfast for family and friends.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For eggs benedict

  • 8 lg
    eggs for poaching
  • 2 Tbsp
    white vinegar
  • 4
    English Muffins, lightly toasted
  • 16 slice
    cooked bacon ( or 8 pieces of ham)
  • 6 lg
    egg yolks
  • 2 tsp
    lemon juice, fresh or concentrate
  • 1/2 lb
    melted butter, do not use margarine
  • 1 pinch
    white pepper

How To Make eggs benedict

  • Boiling water and vinegar in a saucepan.
    Fill a large pot with water, add the vinegar, and bring it to a boil.
  • Poaching eggs in boiling water.
    Poach your eggs in this water for 2-5 minutes depending on how well you like your eggs done.
  • Toasted English muffins on a platter.
    While they are poaching, split the English Muffins and lightly toast them. Once toasted place on a plate.
  • Fried bacon on top of the English muffins.
    Add bacon or ham. If using bacon, break pieces in half to fit on the muffin.
  • Blotting poached eggs on a paper towel.
    Once eggs are poached, remove them from simmering water and drain/blot to remove excess water.
  • Poached egg on top of the bacon.
    Place on top of ham/bacon on the English Muffin.
  • Egg yolks, lemon juice, and pepper in a blender ready to drizzle butter.
    Sauce: You can do this when the eggs are poaching or right after you take them out. As long as you pre-melted the butter. This sauce takes about 1 minute to make. Put 6 egg yolks, lemon juice, and pepper into the blender and turn to high. Blend for about 30 seconds. Then slowly, very slowly, stream in the melted butter. Take your time with this or you won't get the right consistency.
  • Pouring hollandaise sauce over the poached eggs.
    Once all the butter is incorporated, pour the sauce over the English Muffins with the bacon/ham and egg on them. Serve right away.