Ready in 30 minutes
Most Sunday mornings, around 10:30 AM at our lakehouse, Bloody Marys are flowing and preparations for Eggs Benedict have begun. We usually have several guests over to join us for breakfast and discuss the night before. What a great tradition!
"I must disagree with the previous negative review for the recipe being "hard 2follow could be more concise". I easily followed the instructions to the letter with no problems and it was so worth it! The eggs benedict turned out wonderful and delicious."- Trissa
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Top-ranked recipe named "Classic Eggs Benedict"
First, have a Bloody Mary. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuing cup. Have another Bloody Mary.
Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast. Have one more Blooddy Marrry.
Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).
To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and.........one more Bloody Mary.
IMPORTANT: Do not operate machinery after eating this! The only thing acceptable to do is to take a long nap.
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jimmccaffery2 1 month agoNice recipe but you have serious alcohol issues lol
luckyirishchef92 2 months ago*brunh in a way quicker time! Thank you for the recipe and I have to add I love the addition of having a few bloody Mary's in the process;)
adburns8 7 months agoEw this is nasty i hate these they tast like butt crack
klaimonis 7 months ago
TwylaCooks 8 months agoI love this recipe because it's simple, it's delicious, and it reminds me of my mom.
sbjonas 11 month agoExcellent, especially the 'cheat' on the hollandaise. I'm going to post just the hollandaise as a separate recipe (giving credit to Papa Lew, of course) because I see using the sauce or other recipes. Thanks for a great recipe and technique!
Lisaderosehomes 1 year agoLove the recipe, I want to have brunch at their house!
Tobyjewell 1 year agoI love the way this recipe starts out , bloody marrys . Awesome I will enjoy it all
blakekus 1 year agoDelicious
Pamkaur 1 year agoGreat Hollandaise recipe. So easy. Couldn't quite get the eggs right though. I'll try an egg poacher next time. Added 2 tsps mustard to the Hollandaise and it was really yummy. Also wilted some spinach - nice addition.
Beablessed96 1 year agoI thought this was going to be hard to make but this was easy. Thank you
Trissa 2 years agoI must disagree with the previous negative review for the recipe being 'hard 2follow could be more concise'. I easily followed the instructions to the letter with no problems and it was so worth it! The eggs benedict turned out wonderful and delicious.
kaybrr 2 years agoThis is my 'go to' eggs benedict recipe and is consistently great. This time i replaced the Canadian bacon with crab meat, a nice change.
ChefOctavian 3 years agoEasy! Hardest part is poaching the eggs correctly. Don't really need cayenne pepper - replace with any other pepper.
stuffer 3 years agoExcellent recipe, shame it was a bit light on the bloody marys
sgrishka 4 years agoThis was an easy, no-fuss recipe. The sauce is simply put together in a blender with no double boiling necessary. The blender whipped the sauce into a smooth emulsion that isn't as likely to break as versions made by hand with a whisk. As for ingredients, we used fresh eggs and changed the amount of vinegar from 2 cups to 1 tsp. per cup of water (we use no more than 1-inch of water in a a non-stick pan or at least 3-inches of water in a saucepan). We also tweaked the poaching method slightly. Instead of cracking our eggs directly into the pan, we first cracked them into ramekins, swirled the simmering water with a spoon to create a gentle whirlpool, then carefully slipped each egg into the water by lowering the lip of each ramekin about a half inch below the surface of the water allowing the eggs to flow out. The egg whites did streak slightly in the water, but for the most part stayed together as spheres. Next time, I will probably replace 2 tbsp. of the melted butter with 2 tbsp. of Dijon mustard. Dijon is a great emulsifier and will also add a little additional 'gusto' to the hollandaise.
stevemur 4 years agoOne of my great weaknesses -- Eggs Benedict. I just love this breakfast. Gorgeous photos (as usual), sgrishka.
PapaLew 5 years agoIMPORTANT: Do not operate machinery after eating this! The only thing acceptable to do is to take a long nap. [I posted this recipe.]