Recipes

Classic Eggs Benedict

There’s nothing more classic for brunch than eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy hollandaise.
Serves 4
Prep Time 10 min
Cook Time 15 min
Print Recipe

Ingredients

  • Ingredients

    • Water
    • Vinegar
    • 8 eggs
    • 4 whole wheat English muffins, split and toasted
    • 8 slices lean back bacon

  • Hollandaise Sauce

    • 3 egg yolks
    • 1 tbsp (15 mL) lemon juice
    • Pinch cayenne pepper or dry mustard
    • Pinch salt
    • ½ cup (125 mL) butter, melted

Instructions

  • Eggs Benedict

    • Step 1

      Prepare hollandaise sauce according to directions below. Set aside while poaching eggs.

    • Step 2

      Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.

    • Step 3

      Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

  • Hollandaise Sauce

    • Step 1

      Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt.

    • Step 2

      Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water (bottom of bowl should not touch water). Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened.

    • Step 3

      Serve warm. Makes approximately 3/4 cup (175 mL).

Variations IconVariations

  • Microwave Poaching Method: Whisk egg yolks, lemon juice, cayenne pepper and salt in 4-cup (1 L) glass measuring cup until blended. Slowly whisk in melted butter. Microwave on Medium (50% power) until sauce thickens, 45 seconds to 1 minute. Whisk after 30 seconds and at end of cooking to produce a smooth sauce.
  • Microwave Hollandaise Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Paperclip IconTips

  • For a hollandaise sauce with lower fat and calories, try our Yogurt Hollandaise Sauce.
  • Instead of back bacon, use ham.
  • Hollandaise sauce may curdle due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following: a) Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the curdled hollandaise sauce. b) Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
  • Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Nutrition Facts

Per serving
Calories576
Fat41 g
Saturated Fat20 g
Trans Fat1 g
Carbohydrate29 g
Fibre4 g
Sugars5 g
Protein28 g
Sodium880 mg

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