Eggs Benedict


  • For the Hollandaise Sauce:
  • 4 to 6 egg yolks
  • 1 shallot finely chopped
  • 8 to 12 tablespoons butter
  • 1 tablespoon of white wine vinegar
  • Half of one lemon's juice
  • For Assembling:
  • English muffins
  • Canadian bacon
  • Poached eggs
  • Sliced black olives


Whisk 4 to 6 egg yolks in a metal bowl. Add chopped shallot. Put over pot filled halfway with boiling water and continue whisking while slowly adding butter one tablespoon at a time until mixture thickens. If mixture is thickening too quickly remove from heat and continue whisking. When all butter is added remove from heat and add vinegar and lemon juice. Set aside.


Place toasted English muffin on plate and top with seared Canadian bacon, top with poached egg and drape with Hollandaise sauce. Sprinkle sliced olives on top.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7126

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