Classic Eggs Benedict ~ Heaven on a Plate

January 11, 2012

April 16th is Eggs Benedict Day. I had no idea such a day even existed until I did a quick Google search awhile back looking for recipes, but since I LOVE Eggs Benedict, I'm totally on board with them having their own day. 

I enjoy cooking a leisurely breakfast on Sunday mornings and there's nothing better than using fresh eggs collected that very morning. They are wonderful scrambled, over easy, fried, and as omelets...but if I had to choose just one way to eat eggs for the rest of my life, I would chose Benedict-style.

The keys to a perfect Eggs Benedict are fresh eggs and fresh lemon juice. This is actually a very easy recipe, it's just getting the technique and timing down that takes a few tries. But that just gives you an excuse to make it often and hone your technique !

Easy Eggs Benedict Recipe (serves two)

Four eggs plus 3 yolks
2 split English muffins
1 Tablespoon fresh lemon juice
1 Tablespoon water 
1 stick cold salted butter, cut into small pieces
Salt & white pepper to taste

Poach four of the eggs in simmering water until soft set and keep warm. Toast the English muffins and keep warm.  Meanwhile, for the sauce, whisk 3 egg yolks, 1 Tablespoon fresh lemon juice and 1 Tablespoon water in a heatproof glass (not metal) bowl set over a pot of boiling water. 

Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously. Continue to cook for another minute or two until sauce thickens. Season with salt and white pepper. Immediately remove from heat. Put an egg on each muffin half, cover with some sauce, and grate fresh nutmeg on top (optional).

You can also add a slice or two of bacon or a round of Canadian bacon or ham, but I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!

Once again...this time with photos...
-add lemon juice and water to egg yolks in double boiler-

-Poach your eggs while you're making the sauce-
-whisk in pats of butter one at a time, whisking until incorporated-

-Assemble and serve-
Voila! Heaven on a plate!

As a variation, substitute in buttered toast for the English muffins (the bread is perfect for sopping up the last bit of rich, delicious sauce, or try skipping the muffins altogether and serve the egg and Hollandaise over a bed of spinach or mixed salad greens or just the eggs themselves topped with sauce.

From Extra Crispy/Time Magazine:


  1. I do put the round of Canadian Bacon And a slice of tomato on the muffin before adding the egg, which I lightly fry In cooking spray instead of poach, if I'm short on time, and finishing with the hollandaise (I cheat on that and make my sauce from a package). It's all good.

    1. Oh I bet tomato would be good! I never thought to fry the eggs - and I have to admit I'm not a huge fan of runny eggs, so I'll have to try frying them next time. Do try making your own sauce tho - with fresh eggs, its really divine! And it isn't hard. Even if it curdles or separates, it might not look that great, but it still tastes good!

  2. We eat alot of eggs so I always love seeing your egg recipes here on FED. thanks so much for linking it up to katie's language cafe's friday recipe link up! ~~katie

  3. Canned or fresh asparagus makes a good side. Also, try using shaved ham, or using two slices of grilled or fried eggplant instead of the bread.

  4. I too am an Eggs Benedict FANATIC! I love them and order them whenever I find them on a menu. I get really put out when the eggs are overcooked! I have always been too scared to try it on my own, but it will be nice now to have a recipe for when I decide to give it a go. Thanks for bringing your awesome recipes to The Yuck Stops Here recipe link party. I can't wait to see what you bring next week! HUGS


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