Eggs Benedict

Eggs Benedict
4.5 from 2 ratings
Eggs Benedict might very well be the single best brunch dish, and with this recipe a classic, restaurant-worthy version with freshly poached eggs and a quick and easy hollandaise comes together in less than an hour. Hollandaise recipe courtesy of Belly Full.
Prep Time
Cook Time
Total time: 45 minutes
  • 4 english muffins, split and toasted
  • 8 slices canadian bacon, warmed
  • 8 eggs
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon paprika
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 pinch of cayenne pepper
  • 1/2 cup unsalted butter
  1. Fill a large pot with water, bring to a gentle simmer and add vinegar. While the water is coming up to temperature, crack each egg into its own ramekin.
  2. Gently drop three to four eggs at a time into the water. Cook for three to five minutes, until whites are set and yolks are creamy.
  3. Remove eggs from the water and set them on a clean kitchen towel to dry.
  4. Place a slice of Canadian bacon atop each English muffin half and top with an egg, a couple spoonfuls of hollandaise and a pinch of paprika.
  5. Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
  6. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
  7. Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
  8. Taste and adjust flavor to your liking.