Perfect Eggs Benedict

We spent the week of the 4th of July with my in-laws at their vacation cabin, and I was in charge of breakfast for 8.  I wanted to make something I had never tried before, so I decided to attempt (for the first time) Eggs Benedict. 

I was suprised by two things while researching and then making this breakfast.  First, it is an incredibly simple, and easy thing to make, but people will be impressed that you did it.  Second, eggs benedict is INCREDIBLY rich and fattening, which is something I really wouldn’t have guessed.  Hollandaise for one person contains an entire quarter cup of butter- woah!! So this is definitely one of those special occasion breakfasts.

I spent about an hour the week before perfecting the method for a perfect poached egg.  Very easy, and here are the directions. Very simple, and a good basic technique to have in your arsenal as well.  I was able to make this very easily, for a crowd, and I will do it again.  If you are making it for a crowd though, make sure you are continuously stirring your hollandaise so that it doesn’t break apart and separate while you are poaching eggs. 🙂

Recipe adapted from serves 4 people


4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
fresh chives, for garnish


To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. Poach your eggs.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


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