Want to make Eggs Benedict at home? Restaurant quality Eggs Benedict is totally possible with just a little effort. It makes a wonderful special occasion or weekend breakfast or brunch.
My 13-year old daughter never ceases to amaze me. She does anything she sets her mind to. A few weeks ago she decided she wanted to make eggs benedict for breakfast. I thought about trying to talk her out of it. It is after all a very challenging and fairly labor intensive meal to make and she hasn’t spent a lot of time in the kitchen.
But I stopped myself. With her can do attitude, I knew she’d managed to do alright. And she did more than alright. She rocked it! What a delicious breakfast. Eggs Benedict has to be one of my favorite meals ever. Rich and creamy with lots of protein. Breakfast doesn’t get any better than this. Especially when someone else makes it for you.
My daughter watched this video to learn how to make it. And it must be a pretty good video because my daughter’s Eggs Benedict were flawless.
How To Serve
This recipe goes really well with fruit salad, breakfast potatoes, or a garden salad.
Variations
- Crab Cake– use a crab cake in place of the Canadian Bacon.
- Smoked Salmon– use smoked salmon in place of the Canadian Bacon.
- Florentine– use sauteed spinach in place of Canadian Bacon for a vegetarian twist.
Recipe Tips
- Fresh eggs are best for poaching.
- To keep the hollandaise sauce warm, place it over a bowl of warm water.
- If the hollandaise sauce separates, whisk in a tablespoon of hot water.
More Eggs Benedict Recipes
- Southern Eggs Benedict
- Mexican Eggs Benedict
- Eggs Benedict Casserole
- Thanksgiving Eggs Benedict
- Tater Tot Eggs Benedict
Eggs Benedict Recipe
Ingredients
- 2 egg yolks
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons lemon juice
- Pinch of cayenne pepper
- salt,, to taste
- 2 English muffins, split
- 4 eggs
- 1 teaspoon distilled white vinegar
- 4 slices Canadian bacon
- 1 tablespoon unsalted butter
Instructions
- For the Hollandaise Sauce: Fill a saucepan with 1 inch water and bring to a simmer. Turn heat to low.
- Fill a 12-inch skillet with high sides halfway with water. Add vinegar and bring to a simmer.
- In a glass bowl, whisk together egg yolks and lemon juice until they double in size and become pale. Should take about 2 minutes.
- Place bowl with egg mixture on top of the saucepan and continue to whisk while gradually adding the butter a little at a time. Continue to whisk over the simmering heat until sauce thickens.
- Once sauce has thickened, remove sauce from heat and stir in cayenne pepper and salt to taste. Set aside. Save some of the simmering water in case the sauce needs to be thinned before serving.
- Break each egg in a small bowl and drop 1 at a time into the simmering water in the skillet. Cook for about 3 minutes. Remove with a slotted spoon and place on a plate lined with paper towels. Keep the water simmering in case you need to reheat the eggs. You can briefly put them back in the water.
- In a nonstick skillet or griddle pan, brown Canadian bacon on both sides. Spread a little butter on each English muffin and place cut side down on skillet to toast.
- To assemble, top each English muffin half with a Canadian bacon slice, place an egg on top, and drizzle with some Hollandaise Sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gorgeous eggs benedict! Perfect Sunday breakfast! Your daughter is very talented and her cooking abilities are way beyond her age.
I just wish she would cook more often!
Recently I started eating my eggs sunny side up. Never before did I dare do this! lol
Now I need to try this Hollandaise Sauce. So nice for you to have another cook in the family. 🙂
Love me some sunny side up eggs!
Would you believe I’ve NEVER eaten eggs benedict?? I can’t believe your daughter made those!! So cool!!