Eggs Benedict also is known as Eggs Benny is a classic breakfast made with a poached egg on top of crispy Canadian bacon on a warm buttery toasted English muffin with a creamy Hollandaise sauce.
Like nearly every other breakfast recipe it comes down to perfect timing. You have a lot of pieces to this recipe cooking in the kitchen and timing to get it all out and on a plate at the same time takes experience and skill.
Special Occasions to make Eggs Benny
We usually make Eggs Benedict for breakfast or brunch on special occasions. Our special occasions are:
- Valentine’s Day
- Mother’s Day
- Father’s Day
Or we will whip up Eggs Benny on a Lazy Sunday.
Lazy Sunday means that we don’t have any plans. Breakfast turns into brunch and the kitchen gets wrecked.
Have I talked you out of this making this recipe?
It is good food and fun family time. Especially when you have someone in the kitchen cooking with you. You may have dirtied a ton of dishes but it is worth it.
Nothing is more satisfying than slicing into an egg and seeing that golden yolk spill out.
Tips to Making Eggs Benedict
Before you even turn on your stovetop prep EVERYTHING!
- Slice and butter the English Muffins
- Start your double boiler
- Prep all ingredients. (sliced, measured, melted, cracked, etc.)
Ingredients for Eggs Benedict
- White Pepper
- Worcestershire Sauce
- White Vinegar
- English Muffins
- Canadian Bacon
- Parsley for garnish
How to Plate Egg Benedict
Assembling an Egg Benedict is simply stacking ingredients.
Stack Canadian bacon then an egg on 1 slice of a buttery toasted English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.
This recipe makes 8 Eggs Benedict. If that is too much. Serve the other half of the toasted English muffin with butter and jelly.
Double Boiler Method
You can buy a double boiler or if you have 2 pots (one smaller than the other) that will stack that will work. The double boiler is a pot of hot water that uses steam to gently heat the pot resting on top.
More Breakfast Recipe on Daily Appetite
Eggs Benedict Recipe
Classic Eggs Benedict.
- 4 egg yolks
- 3 tablespoons of freshly squeezed lemon juice.
- pinch of white pepper
- 1/4 salt
- 1/8 teaspoon Worcestershire sauce.
- 1 tablespoon water
- 16 tablespoon butter, melted
- 8 eggs
- 1 teaspoon white vinegar
- 4 English Muffins sliced in half
- 4 tablespoons of butter
- 8 slices of Canadian Bacon
- Parsley for garnish.
Prepare a double boiler.
In a mixing bowl add egg yolks, lemon juice, white pepper, a pinch of salt, Worcestershire, and water. Pour the ingredients into the double boiler and whisk. While whisking slowly add in melted butter. Once ingredients are combined remove saucepan from the double boiler. Cover and set aside.
Slice English muffins in half.
Butter both sides.
Broil on high for 40 to 60 seconds.
Add Canadian bacon to a frying pan on medium-low heat and heat through.
Bring a pot of water to a boil then reduce to a simmer on medium-low heat.
Add vinegar to the water.
Dip a ladle into the water allowing a small amount of water to stay in the ladle.
Crack an egg into the ladle and slowly add to the pot of water.
Let the egg sit in the water for 3 to 4 minutes.
Repeat process for the remaining eggs.
Stack Canadian bacon then an egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.