Eggs Benedict requires a bit of work, but the results are oh so yummy! With a classic hollandaise sauce and buttery english muffins, Eggs Benedict make for a perfect special occasion breakfast.
We rate them as devilish food, given the butter involved, but really they are not all that bad for you. Here is our devilish eggs quote: This recipe is certainly silly. It says to separate the eggs, but it doesn’t say how far to separate them.- Gracie Allen (eggs quote).
Eggs Benedict
Author: Carleen
Recipe type: Breakfast
Cuisine: Devilish
Prep time:
Cook time:
Total time:
Serves: 8 halves
Classic Eggs Benedict Recipe. Eggs Benedict are great as a special occasion breakfast, or just because they taste so good!
Ingredients
- 4 egg yolks
- 3 tablespoons lemon juice
- Pinch of ground white pepper
- ⅛ teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- ¼ teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 rounds of Canadian bacon
- 4 English muffins, split open
- 2 tablespoons butter, softened
- Chopped chives for garnish
Instructions
Make Hollandaise
- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan and bring to a simmer.
- In the top of the double boiler, whisk together the egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add melted butter to the egg yolk mixture a few tablespoons at a time while whisking the yolks constantly.
- Thin with hot water if the hollandaise gets too thick.
- Continue whisking until all butter is mixed in, then whisk in salt and remove from heat.
- Place a lid on pan to keep the sauce warm.
- Preheat oven on broiler setting.
Poach Eggs
- Fill a large saucepan with 3 inches of water.
- Bring water to a gentle simmer, then add vinegar.
- Carefully break eggs into simmering water, and cook for 2½ to 3 minutes. Yolks should still be soft in center.
- Remove eggs from water with a slotted spoon and set on a warm plate
Brown Bacon and Assemble
- While the eggs are poaching, brown the bacon over medium-high heat and toast the English muffins.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.
- Drizzle with hollandaise sauce adn garnish with chopped chives.
Wifey loves these. Me, not so much. But I’ll eat them if and only if they are fresh.
Stephen Tremp
A to Z Co-host
Twitter: @StephenTremp