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Eggs Benedict

PORK
14Ingredients
45Minutes
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Ingredients

US|METRIC
8 SERVINGS
  • 1/2 cup heavy cream
  • 4 large egg yolks (for Hollandaise sauce)
  • 1 1/2 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 2 pinches cayenne pepper
  • 1/2 cup unsalted butter (melted)
  • salt
  • black pepper
  • 8 large eggs (for eggs Benedict)
  • 1 Tbsp. white vinegar
  • 4 English muffins
  • 8 slices Canadian bacon
  • parsley (chopped)
  • paprika
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    Directions

    1. Hollandaise Sauce: Fill saucepan with an inch of water. Place a bowl over the saucepan without touching the water and bring water to simmer. Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan and mix well. Whisk mixture constantly and cook until thick or until it reaches 160°F. Reduce heat to low and drizzle in melted butter while whisking. Remove from heat and add salt and pepper. Place in a dish and keep warm.
    2. Eggs Benedict: Poach 8 large eggs. In a skillet, cook Canadian bacon over medium-high heat for 1 minute each side. Toast the English muffins in a toaster oven until golden brown. Lay a slice of Canadian bacon on each English muffin. Top with a poached egg. Season with salt and pepper to taste. Pour Hollandaise sauce over top and serve.
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