Eggs Benedict

57 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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57 Ratings

Teresa Sparks
<span>Yowsa! Made this today for Sunday brunch.Incredibly simple and quick. Melted the butter (salted) slowly in a small skillet and then poured it into a measuring cup for easy inclusion. The trick to that unctuous, thick, lovely hollandaise is SLOWLY pouring it into the egg-lemon mixture, as Ree directs. Also, do not use all the lemon juice, but a few teaspoons at a time and then taste to see if more is needed after butter is incorporated (I only used one). I added two more teaspoons and it was perfect. Did not add salt since I used salted butter and that was just right. Dear people who complained about how lemon-y this was, add a little at a time because “you can always add more, but you can’t get it back out.” All professional chefs will tell you taste, taste, taste and then check for seasonings. The poached eggs were perfection itself. Two and one-half minutes produced the most wonderful addition to a spectacular dish. Whites were completely done and the yolks were gloriously runny. Ree, you are a true jewel to all of us home cooks.<br /><br /></span> See All Reviews Post Review

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