Classic Eggs Benedict

Classic Eggs Benedict
Servings: 4 Prep 10 mins Cook 20 mins Broil 3 mins Microwave 30 seconds


Hollandaise Sauce:
  • 4 egg yolks
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 1/2 cup (1 stick) cold butter, cut up
  • 1/4 teaspoon salt
  • Pinch white or black pepper
Egg poaching and assembly:
  • 3 cups water
  • 8 large eggs
  • 4 English muffins, split
  • 8 slices Canadian bacon
  • Paprika, to garnish

Make It

Hollandaise Sauce:

1. In a small saucepan, whisk together the egg yolks, water and lemon juice. Heat over medium-low heat, whisking constantly, until mixture registers 145 degrees F on an instant-read thermometer. The mixture will just begin to bubble around the edges, about 12 to 15 minutes total.

2. Increase heat to medium and whisk in butter, one piece at a time, until melted and thickened, about 3 to 5 minutes. Whisk in salt and pepper. Remove from heat; cover and keep warm.

Egg poaching:

3. Heat broiler. Bring water to a simmer in a medium-size saucepan. Break one of the eggs into a custard cup or small bowl. Slip into water; repeat with 3 more eggs. Cook 3 to 5 minutes, until whites are firm. Remove with a slotted spoon to a paper-towel-lined plate. Repeat with a second batch of 4 eggs.


4. Meanwhile, spread split English muffins onto a sheet pan and toast in broiler for about 3 minutes.

5. Microwave Canadian bacon (on safe plate) on high power for 30 seconds.

To assemble:

6. Place 2 toasted muffin halves on each plate. Drizzle with a little Hollandaise sauce. Top each with a slice of bacon and a poached egg. Spoon about 2 tablespoons hollandaise sauce over each egg and sprinkle with paprika, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 485, Fat, total (g): 29, chol. (mg): 610, sat. fat (g): 13, carb. (g): 29, fiber (g): 2, pro. (g): 27, sodium (mg): 863, Percent Daily Values are based on a 2,000 calorie diet.