Classic Eggs Benedict Recipe
Eggs Benedict Photo by Mark Miller
According to one account, eggs Benedict were first created in 1942 by Lumuel Benedict, a retired Wall Street broker, looking for a cure for his hangover. Whatever the origin, eggs Benedict are our favorite breakfast egg dish and a real luxury.
Cooking eggs Benedict is not difficult but there are lots of steps. It's probably a recipe you'll want to keep for the weekend when there's a little more time to prep breakfast.
- 8 Eggs
- 4 English Muffins
- 1 tablespoon vinegar
- 8 slices Canadian Bacon (You can substitute sliced ham or even regular bacon if you can't get Canadian bacon)
- 2 tablespoons butter
- 4 diced chives
- Hollandaise Sauce (see below)
- Fill a large skillet about 2/3 full with water.
- Add the vinegar to the water and bring it to a low simmer.
- While the water is coming to a boil, toast the English muffins and set them aside.
- Crack the eggs and gently add them to the water. Be carefully not to break the yolks.
- Cook the eggs for about 3 minutes. You want them to be runny inside.
- When the eggs are done, remove them from the skillet with a slotted spoon and place them on a dish with a paper towel on it to absorb the excess water.
- Heat a second skillet till medium hot and cook the Canadian bacon about 1 minute on each side. (Do the same if using ham. If using regular bacon, cook strips completely) Then set them aside.
- Lightly butter the English muffins and place each half facing upward on a plate.
- Place a slice of bacon on each muffin half.
- Place an egg on top of the bacon.
- Spoon 1-2 tablespoons of Hollandaise sauce on top of each egg and garnish with some chives.
- 4 large egg yolks
- 2 tablespoons lemon juice
- 12 tablespoons melted butter
- 1 teaspoon Dijon mustard
- Use a double boiler to make the sauce. If you don't have one, place a glass or metal bowl over a pot of boiling water so that the heat from pot warms the bottom of the bowl (You don't want the boiling water to come into contact with the bottom of the bowl or double boiler)
- Place the egg yolks, lemon juice and mustard into the bowl and whisk together until well combined.
- Gradually add the melted butter and continue whisking until it becomes a thick sauce. This usually takes about 2 minutes of continuous whisking.
- Turn the water to low to keep the mixture warm.
- Add the Hollandaise to your eggs Benedict when they are prepared and on the plate.