Traditional Eggs Benedict

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 servings
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1 teaspoon vinegar

4 eggs

4 thin slices Canadian bacon

2 English muffins

3 egg yolks

1 tablespoon hot water

1 tablespoon lemon juice

1 stick unsalted butter, melted and hot

Salt and pepper


Chopped parsley


  1. In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
  2. In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
  3. For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
  4. To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
  5. Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
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