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Eggs Benedict

Eggs Benedict

With this method, your kitchen becomes a brunch haven, serving up Eggs Benedict that rivals any café.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 8 slices cooked bacon or Canadian bacon
  • 4 poached eggs
  • 1 batch Blender Hollandaise Sauce
  • Optional toppings: chopped fresh chives, parsley, black pepper, cayenne

Instructions

  1. Prepare the Muffins and Bacon: Toast the English muffin halves until golden. Place 1–2 slices of bacon or Canadian bacon on each half.
  2. Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Crack eggs into small cups, then slide them into the water. Cook for about 3–4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain.
  3. Make the Hollandaise: In a blender, combine egg yolks, lemon juice, and warm melted butter. Blend until smooth and creamy. Season with salt and a pinch of cayenne if desired.
  4. Assemble the Benedicts: Place one poached egg on top of each bacon-covered muffin half. Drizzle generously with hollandaise sauce.
  5. Finish with Garnish: Sprinkle with chives, parsley, or freshly ground pepper. Add a pinch of cayenne for extra color and kick.
  6. Serve Immediately: Eggs Benedict is best enjoyed hot, with the yolk running into the muffin and sauce.
  • Author: Sanji
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes