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Eggs Benedict

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

3

Description

Eggs Benedict, folks. It’s so disgustingly delicious, it’s almost … disgusting. You toast an English muffin, top it with a slice of Canadian Bacon, then a poached egg, then—and this is the key ingredient—you top it with creamy, sinful, decadent, soul-inspiring homemade Hollandaise Sauce.

Ingredients

  • 3 whole English Muffins
  • 3 slices Canadian Bacon
  • 3 whole Eggs (plus 3 Egg Yolks)
  • 2 sticks Butter
  • 1 whole Lemon, Juiced
  • Cayenne Pepper To Taste

Preparation

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.

One Comment

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Avatar of Jana

Jana on 6.10.2013

You might also try this with a biscuit. I like to split, butter and grill them before I assemble my eggs benedict. A southern twist on a classic!

6 Reviews

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Avatar of Katie

Katie on 4.28.2012

I watched Ree make this on her show and it made my mouth water. I’m not much of a breakfast person, but I always order the eggs benedict when we go out to eat in the morning. I thought it was much more complicated to make, but following this recipe was easy peasy! I made a smaller batch of sauce since my hubby is eating healthy and this definitely doesn’t qualify. So good!

Avatar of Heather  - Kitchen in the Sticks

Heather - Kitchen in the Sticks on 4.17.2012

Had to make this after seeing it on your show recently – so glad I did! So much better than at a restaurant! Sooo rich though. Gonna have to go for a LONG run tomorrow!!

Avatar of

on 10.29.2011

This is my husband’s favorite breakfast dish and my first time eating Eggs Benedict. I’m hooked, the sauce with the lemon – so good! I never knew what I was missing.

Avatar of rozanie

rozanie on 1.12.2011

First time I ever made this, a total hit in my house!! :)

Avatar of juiceashcallienme

juiceashcallienme on 11.7.2010

My husband’s favorite! Yum!

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