Eggs Benedict

53 Ratings
Recipe courtesy ofRee Drummond

Total: 15 min Cook: 15 min

Yield: 4 servings

Level: Easy



  • 3 egg yolks
  • Juice of 2 whole lemons
  • 2 sticks butter, melted and slightly cooled
  • Dash of salt
  • Cayenne pepper
  • 4 whole eggs
  • 2 English muffins, split, toasted and buttered
  • 4 slices Canadian bacon, warmed in a skillet
  • Dash of paprika


  • Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.

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Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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53 Ratings

Food Network has the recipe wrong. If you look at it on Ree's website, she plainly says the juice of ONE lemon. See All Reviews Post Review

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