Eggs Benedict


Made with an English Muffin, Canadian Bacon a poached egg and topped with Hollandaise sauce.



4 slices Canadian bacon

2 English muffins, split and toasted

4 eggs, poached

Hollandaise Sauce:

1/2 cup butter

4 egg yolks

2 to 3 teaspoons lemon juice

Dash of salt and pepper

1 chopped green onion for garnish (optional)


Lightly brown Canadian bacon in a skillet. Remove from pan and set aside.

Split and toast the English Muffins.

To poach the eggs:
Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer.

Crack eggs into a small bowl. Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Turn off the heat and cover the pan. Set a timer for 4 minutes.  At this point the egg whites should be completely cooked, while the egg yolks are still runny. Gently lift the poached eggs out of the pan with a slotted spoon and place on top of the English Muffin and Canadian Ham.

For the Hollandasie Sauce:

Place the butter in a small pan and melt it over a low heat. (Don’t allow the butter to brown and turn off the heat as soon as the butter is just melted.) Add the egg yolks, lemon juice, salt and pepper. Blend the egg yolk mixture for a minute with a blender. Slowly pour over the hot melted butter.
Pour over the Muffin, ham and eggs.

Top with chopped green onions if desired.


Yields 4.

Keywords: poached eggs, hollandaise sauce, eggs