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Eggs Benedict Recipe

  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Servings: 4
  • Recipe Views: 448 Views

Eggs are such a hearty and delicious option for breakfast or brunch. You can even turn them into a very well rounded meal for lunch or dinner. Making this eggs benedict recipe is a great thing to learn, as you’ll find that you turn to this option often. It’s not difficult to make, and you’ll get the hang of it quickly. You probably have many of the ingredients in your fridge and pantry already, so it’s a special treat that you can opt for on the weekends when you feel inspired (and hungry).

Ingredients

Directions

Preheat the oven to 350 degrees

Step 1

English muffins: Split the muffins and toast them. Put two halves on each plate.

Step 2

Canadian bacon or ham: Fry up the Canadian bacon or ham, in a pan with a little bit of olive oil. Place on each muffin.

Step 3

Eggs: Fill up a larger saucepan with approximately 4 inches of water. Let it come to a very slow boil. Pour the vinegar in the water and let boil for another few minutes. Crack each of the eggs into the water for four minutes. Remove when the whites of the eggs have set. Use a slotted spoon to prevent water from getting onto your muffins.

Step 4

Vinegar: The vinegar will be added to the boiling water before cooking the eggs.

Step 5

Butter: Melt your butter in a separate saucepan.

Step 6

Egg yolks: Add the four egg yolks into a blender along with the heavy cream, salt and pepper. As you’re blending, slowly add the butter into the mixture.

Step 7

Salt and pepper: Add the salt and pepper to the blender mixture.

Step 8

Pour the sauce over the assembled muffins and enjoy!

Serving Suggestions

You can use 1 tbsp of lemon juice in the egg yolk and butter mixture to change up the flavor of the sauce a bit. Experiment with some other spices in your sauce, like cayenne pepper, chili powder, etc.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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