Eggs Benedict

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 6


12 Tablespoons unsalted butter , softened
6 Large egg yolks
1/2 Cup boiling water
2 Teaspoons lemon juice
2 Tablespoons white vinegar
12 Large eggs
6 English muffins, split
12 Slices Canadian bacon


8 teaspoon cayenne pepper. Season sauce with salt.10. Transfer sauce to liquid measuring cup and cover cup with plastic wrap. (Sauce can be refrigerated for 3 days.)11. For poached eggs- Adjust oven rack to upper-middle position and heat broiler.12. Fill 12-inch nonstick skillet nearly to rim with water. Add 2 tablespoons white vinegar and 1 teaspoon salt and bring to boil over high heat.13. Crack 3 large eggs each into 4 teacups (12 eggs total).14. Turn off heat and slide pan to cool burner.15. All at once, lower lips of cups into water and tip eggs into water.16. Cover pan and poach eggs until whites are set but yolks are still slightly runny, about 6 minutes.17. Using slotted spoon, transfer eggs to paper towel-lined plate.18. To assemble and serve- While eggs are poaching, arrange 6 split English muffins, split side-up, on rimmed baking sheet.19. Broil English muffins until golden brown, 2 to 4 minutes.20. Place 1 slice of Canadian bacon (12 slices total) on each English muffin and broil until beginning to brown, about 1 minute.21. Remove baking sheet from oven.22. Place 2 English muffins on each serving plate. Arrange 1 poached egg on top of each English muffin.23. If necessary, reheat hollandaise in microwave on 50 percent power, stirring every 10 seconds, until heated through.24. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise at table-


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