All Recipes, Breakfast

Eggs Benedict

February 13, 2011
Eggs Benedict

This delicious breakfast is one of my favorite things to make, when I am in the mood for treating myself to a fancy breakfast. It’s not terribly hard to make, but the slight effort it requires is SO worth it. I purposely order this when I eat out at a restaurant to compare, and I have honestly never eaten eggs Benedict that tasted better than these! You’ve got to try this!

Eggs Benedict

Serves two- two eggs each

Ingredients:

  • 1 teaspoon vinegar
  • 4 eggs
  • 2 English muffins
  • Fresh chives

For the Hollandaise Sauce:

  • 3 egg yolks
  • 2 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ cup butter
  • 2 tablespoons cream
  • Fresh ground pepper

To Do:

  • Bring a shallow pan of water and the vinegar to a boil.
  • To poach the eggs, break each egg into a cup, and slide it into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.
  • Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.
  • Toast the English muffins.
  • For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.
  • Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
  • Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesn’t start to clump and turn into scrambled eggs. If you don’t have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.
  • Stir in the cream and season with pepper.
  • Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.

Some people eat this with a slice of ham on the muffin, under the egg- not my preference, but it could be good as well. Enjoy!

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2 Comments

  • Reply Katrina Tauchen February 14, 2011 at 9:08 am

    What a beautiful breakfast!

  • Reply Justin Kranz February 14, 2011 at 11:10 pm

    Yum!!

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