Classic Eggs Benedict

Yield: Serves 6

Recipe by Laura Lushington


Hollandaise Sauce:

2/3 cup unsalted butter

1 ½ Tbs (22 mL) lemon juice

3 egg yolks

¼ tsp salt

¼ tsp pepper

¼ tsp cayenne

For Poached Eggs:

6 eggs, poached

3 English muffins, halved and toasted

6 slices back bacon or ham


    For Hollandaise Sauce:
  1. Slowly melt butter over medium heat. Keep warm over low heat.
  2. In a double boiler over simmering water, beat egg yolks until thickened. Add lemon juice.
  3. Remove eggs from double boiler and slowly add melted butter. Add salt, pepper and cayenne. Beat until sauce is thick.
  4. For Poached Eggs:
  5. Fill a saucepan 2/3 full with water. Add a pinch of salt. Bring to a boil, then reduce heat until water is no longer boiling.
  6. Crack one egg into a cup. Bring the edge of the cup close to the water and gently slide egg in.
  7. Simmer eggs for 3 to 5 minutes. The whites should be firm.
  8. Remove eggs from water with slotted spoon. Drain before serving.
  9. Cook bacon or ham, and toast English muffin.
  10. Place slice of bacon or ham on English muffin, top with poached egg and hollandaise sauce.

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