recipe image
Classic Eggs Benedict Recipe. Eggs Benedict are great as a special occasion breakfast, or just because they taste so good!


  • * 4 egg yolk
  • * 3 tablespoon lemon juice
  • * pinch of ground white pepper
  • * ⅛ teaspoon worcestershire sauce
  • * 1 tablespoon water
  • * 1 cup butter, melted
  • * 1/4 teaspoon salt
  • * 8 egg
  • * 1 teaspoon distilled white vinegar
  • * 8 round of canadian bacon
  • * 4 english muffin, split open
  • * 2 tablespoon butter, softened
  • * chopped chive for garnish


  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.
  8. Fill a large saucepan with 3 inches of water.
  9. Bring water to a gentle simmer, then add vinegar.
  10. Carefully break eggs into simmering water, and cook for 2½ to 3 minutes. Yolks should still be soft in center.
  11. Remove eggs from water with a slotted spoon and set on a warm plate
  12. While the eggs are poaching, brown the bacon over medium-high heat and toast the English muffins.
  13. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.
  14. Drizzle with hollandaise sauce adn garnish with chopped chives.

Read More