Eggs Benedict Recipe

Eggs BenedictIngredients

  • 8 large eggs
  • 1 stick of butter
  • Dash of cayenne pepper
  • 1-1/2 tbsp. fresh squeezed lemon juice
  • 4 slices Canadian bacon
  • 2 English muffins, split


Begin by poaching 4 eggs, either using an egg poacher or by boiling. To poach an egg simply bring a pot of water nearly to a boil. Before cracking the egg, stir the water around quite a bit. This will keep the egg contained. In the center of your spiral, crack the egg gently into the water. Turn the heat off on the pan and let the egg sit in the hot water for about ten minutes.

While your eggs are poaching, place a pan on medium heat. Once hot, add the Canadian bacon to the pan and cook until hot. Meanwhile, toast your English muffins lightly. Layer as follows: English muffin, Canadian bacon, poached egg on top.

For the Hollandaise sauce, take the remaining eggs and separate the whites from the yolks. Add the egg yolks, lemon juice, and the dash of cayenne to a blender. Cover and blend for about 5-10 seconds.

Take the butter and melt it over the stove top. Turn the blender on high and pour the very hot, melted butter into the egg mixture slowly. Once everything is mixed, pour over your egg, Canadian bacon, and English muffin. Now, serve up your Eggs Benedict for the perfect brunch.

Serves: 2