Eggs Benedict Recipe

Add this delicious and lip smacking Eggs Benedict to your brunch platter, in the holiday season. Learn how to make/prepare Eggs Benedict by following this easy recipe.
Eggs Benedict Recipe
Preparation Time 10 Minutes
Cooking Time 15 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4
  • 8 slices Canadian Bacon
  • 4 English Muffins (split, toasted and buttered)

    For Poached Eggs
  • Water (as needed)
  • 2 tsp Salt
  • 6 tbsp White Vinegar (distilled)
  • 8 Large Eggs

    For Hollandaise Sauce
  • 2 Cup Hollandaise Sauce
  • ½ tsp Peppercorns (cracked)
  • ¼ cup White Wine Or Cider Vinegar
  • ¼ cup Water (as needed)
  • 4 large Egg Yolks (fresh)
  • 1½ cup Melted Whole Butter (unsalted)
  • 2 tsp Lemon Juice
  • Salt (to taste)
  • Pinch White Pepper (ground)
  • Pinch Cayenne (optional)
How to make Eggs Benedict:
  • For Poached Eggs
  • Take a deep pan and pour water, vinegar and salt in it and turn the stove on simmer.
  • Take a small bowl and break eggs in and slide it in the poaching water.
  • Cook till the eggs become opaque to some extent.
  • Take a slotted spoon and remove eggs from water. Blot them using an absorbent towel and keep them in the refrigerator.

    For Hollandaise Sauce
  • Place a small pan on medium heat and put white wine/vinegar and peppercorns in it. Cook until the peppercorns are dry.
  • Add water to the pan and strain the liquid in a bowl.
  • Add egg yolk to the bowl and pour the contents in a pan. Place the pan on simmer. Whisk it constantly.
  • Cook till the egg yolk is the thrice the original volume and falls in ribbons from the whisk.
  • Remove from the flame and keep on the kitchen towel.
  • Now, scoop the warm butter in the egg mixture and whisk it constantly. Add water to it, if it becomes thick and whisk again.
  • Garnish it with lemon juice, pepper, cayenne and salt and serve immediately.
  • You can also store it and warm it up in a bowel over simmering water before serving.

    For Eggs Benedict
  • On low-medium heat, saute the Canadian bacon for 1- 2 minutes, on both sides.
  • Take an English muffin and cut it in half.
  • Apply the sliced Canadian Bacon on its one-half, followed by a heated poached egg. Cover with the other half of the muffin.
  • Now, spoon warm Hollandaise over the egg and serve.