Eggs Benedict

January 05, 2024

Eggs Benedict

Shared by Carmelina. Recipe at

Serves 2


        •                      4 slices Canadian bacon( or ham)
        •                       2 English muffins
        •                       1 teaspoon white vinegar
        •                       4 eggs
For the Hollandaise Sauce:
        •                       6 Tablespoons butter
        •                       3 egg yolks
        •                       1 Tablespoon heavy cream
        •                       1 dash ground cayenne    pepper and paprika
        •                       1 tsp Dijon mustard
        •                       1 teaspoon lemon juice
        •                       Chives (for garnish - optional)
        •  Split the English muffins in half and toast until browned.
        •  At the same time, in a skillet over medium heat, fry the Canadian bacon( or ham)until evenly browned. Cover and set aside to keep warm.
        •  Fill a medium saucepan with about 4 inches water, and bring to a simmer.     Pour in the vinegar.
        •  Swirl the water with a spoon Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.
For the Hollandaise Sauce:
        • Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
        • In a blender, blend the egg yolks ,lemon juice,  heavy cream, cayenne pepper, paprika, and dijon mustard, until smooth.
        • Slowly pour in the butter in a thin stream and blend until combined.
To assemble:
        •  Place an English muffin halves onto serving plates. Top each muffin half with 1 slices Canadian bacon( or ham) 1 poached egg, drizzle with Hollandaise sauce, and garnish with chives!
        •       Buon appetito


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