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Eggs Benedict by


-6 slices of peameal bacon
-3 English muffins split and toasted

-6 eggs
-1 tablespoon white vinegar

-2/3 cups unsalted butter
-3 egg yolks
-4 teaspoon cold water
-2 teaspoon lemon juice
-1 pinch salt
-1 pinch pepper


- In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
-Meanwhile, in skillet, cook bacon over medium-high heat, turning once, until heated through, about 5 minutes.

Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.

-Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.

In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until eggs are thickened, about 3 minutes. Remove from heat.

Whisk in butter cubes. Slowly whisk in warm butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).

Servings: 6

Nutrition Information (per serving):
Calories 394
Fat 31 g
Saturated Fat 16 g
Cholesterol 355 mg
Sodium 559 mg
Carbohydrates 14
Fiber 1 g
Protein 16 g

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