Classic Eggs Benedict

Classic Eggs Benedict

Ready in 30 minutes
21 review(s) averaging 4.6. 90% would make again

Top-ranked recipe named "Classic Eggs Benedict"

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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."


Ingredients

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8 Eggs
2 cups White vinegar
Water
2 teaspoons Salt
8 English muffin halves
8 slices Canadian bacon
HOLLANDAISE SAUCE
4 Egg yolks
2 1/2 tablespoons Lemon juice
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
2 sticks Real butter

Original recipe makes 4 Servings

Servings  

Preparation

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 lukewarm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuring 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.

Notes

IMPORTANT: Do not operate machinery after eating this! The only thing acceptable to do is to take a long nap.

Credits

Added on Award Medal
Verified by stevemur


rpm5101


blakekus


whippinwork

This is what a quick and delicious version of Eggs Benedict, made with an easy blender Hollandaise sauce, looks like inside -- perfectly poached egg, soft and just a little runny, saucy and absolutely delectable.
sgrishka

Lots of butter ready to be melted in the microwave.
sgrishka

See 6 more photos
Calories Per Serving: 1811 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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soundsyummy 4 months ago

Awesome
falcondelights 5 months ago

Awesome, only because I followed my instincts. Terrible, only due to the poor directions. The recipe didn't even call for some of the ingredients listed needed. Correct the grammar and I bet it would be amazing if I tried it again,your way????
missmolitebrite 10 months ago

Excellent recipe, especially the tips for perfect poached eggs. (The Bloody Mary cadence is also perfect!
Mjsull 11 month ago

Nice recipe but you have serious alcohol issues lol
jimmccaffery2 1 year 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;)
luckyirishchef92 1 year ago

klaimonis 1 year ago

I love this recipe because it's simple, it's delicious, and it reminds me of my mom.
TwylaCooks 2 years ago

Excellent, 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!
sbjonas 2 years ago

Love the recipe, I want to have brunch at their house!
Lisaderosehomes 2 years ago

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