Ingredients
- 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
Directions
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.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Photo: Eggs Benedict Recipe


















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By johnandshannon1
on June 09, 2013
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This is the first time I've made hollandaise sauce from scratch. I made what I consider a mistake by adding all the lemon juice from the get go. I must have had lemons on steroids, because it was too lemony even though a quick check of the net says by itself it will be. I'll start with one lemon's juice next time and add from there.
By marianburn
Eagle Mountain, UT
on June 04, 2013
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This recipe took the fear out of making delicious eggs benedict and my family loved, loved, loved it. Now it's one of the most requested breakfast dishes I make.
By TheRustySpoon
Nashville, TN
on June 02, 2013
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Tasty, yes, but I agree with "jimzmum," This recipe is just a reorganized version of the Joy of Cooking recipe. Okay, so there are only so many ways to make a Hollandaise Sauce, and I suppose cooks who have not read Irma's book will benefit, but still, I learned nothing new here.
Read all 25 reviews