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Eggs Benedict 

Eggs Benedict 


Eggs Benedict 


2 English Muffins

4 Large Eggs

4 Canadian Bacon

Vinegar for Hollandaise Sauce


Vinegar sprinkled:

4 Table Cutter Rain

4 desktop Lemon Lemon Juice Juice Ju ice juice Juice Juice Juice Juice Juice

1 tablespoon oil

salt and pepper (to taste)



For the Hollandaise sauce:

Melt the oil in a pan. Whisk the egg yolks in a small bowl. Mix lemon juice, olive oil, salt and pepper.
Add a small spoonful of hot oil to the egg mixture and mix well. Repeat this process by adding a spoonful of hot oil to the egg mixture. (Add the oil slowly, spoon by spoon, the eggs will turn and will not break).

To poach the eggs:

Fill a medium saucepan with 3 inches of water. Bring the water to a boil and reduce the heat to low. You should see small buttons appear, but do not turn them.
Add some vinegar to the water (this is not necessary but will help the proteins stay together once they are in the water).
Crack an egg into a small bowl (use a measuring cup). Carefully place the eggs in a bowl of warm, soft water.


Boil the eggs in boiling water for 3-5 minutes, depending on how you want the yolk. Remove the beaten egg with a spoon.
It is not uncommon to see white foam on the surface of the water while searching for eggs. You can remove the foam directly from the water with a spoon.

While the eggs are cooking, place the Canadian bacon slices in a large skillet and cook over medium heat for 1 minute per side.


Elevated English Muffins. Top each side with a slice or two of Canadian bacon followed by a poached egg. Finish with Hollandaise sauce.


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