Eggs Benedict

Janice Splaha


I love Eggs Benedict but poaching the eggs and making the sauce at the same time was more than I wanted to handle, then I found this recipe that cooked the eggs in the oven. When you find the correct time for your "perfect" egg to bake, make note of it for the next time you make them.


☆☆☆☆☆ 0 votes

3 to 6
5 Min
15 Min


  • 6 slice
    ham or canadian bacon
  • 6
  • 3
    egg yolks
  • 1/2 tsp
    white vinegar
  • 1/2 c
    melted butter
  • 4 Tbsp
    lemon juice
  • pinch
    salt and pepper
  • 3
    english muffins, toasted, halved

How to Make Eggs Benedict


  1. Pre-heat oven to 350*. Grease 6 muffin cups.
  2. Fill the bottom of a double boiler part-way with water. Be sure water does not touch the top of the double boiler. Bring water to a gentle simmer. In the top, whisk the egg yolks and white vinegar until well mixed.
  3. Slowly pour the melted butter into the yolk mixture, a little at a time while whisking. (If you pour too quickly without whisking it may not thicken properly.). Continue whisking until all the butter is incorporated. Remove from heat, whisk in the lemon juice, salt and pepper.
  4. Place a slice of the meat into the muffin tin. Crack an egg over each slice of meat. Cover with aluminum foil, bake at 350* for 8 to 10 minutes. Check on the eggs to get them cooked as runny as you like.
  5. Place a toasted muffin half on a plate. Lift the meat /egg out of the muffin tin and place on muffin. Spoon Hollandaise sause over the egg.

Printable Recipe Card

About Eggs Benedict

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American

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