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Classic Eggs Benedict Recipe

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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.

eggs benedict on muffins recipe Devil eggs 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

 

Eggs Benedict
Author: 
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
  1. 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.
  2. In the top of the double boiler, whisk together the egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  3. Add melted butter to the egg yolk mixture a few tablespoons at a time while whisking the yolks constantly.
  4. Thin with hot water if the hollandaise gets too thick.
  5. Continue whisking until all butter is mixed in, then whisk in salt and remove from heat.
  6. Place a lid on pan to keep the sauce warm.
  7. Preheat oven on broiler setting.
Poach Eggs
  1. Fill a large saucepan with 3 inches of water.
  2. Bring water to a gentle simmer, then add vinegar.
  3. Carefully break eggs into simmering water, and cook for 2½ to 3 minutes. Yolks should still be soft in center.
  4. Remove eggs from water with a slotted spoon and set on a warm plate
Brown Bacon and Assemble
  1. While the eggs are poaching, brown the bacon over medium-high heat and toast the English muffins.
  2. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.
  3. Drizzle with hollandaise sauce adn garnish with chopped chives.

 
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1 Comments

  1. 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

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