Recipes > Traditional Eggs Benedict

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The B&B classic that always disappears followed by legs kicking back, smile spread across satisfied face and napkin triumphantly danced across mouth.

Eggs Benedict 


  • 4 slices cooked ham, or Canadian bacon
  • 2 English muffins
  • 4 poached eggs
  • hollandaise sauce

Brown ham slices or Canadian bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly. Arrange ham/bacon on top of muffins. Top each with a poached egg and then ladle hollandaise sauce over egg.
Tip: Let egg cool slightly before adding sauce

Poach eggs:

To poach eggs, bring a saucepan of water to a boil. Add a tablespoon of vinegar to water. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.
Tip:  Eggs can be par-poached the night before and held in the refridgerator

Cover it all with hollandaise sauce.

Serve immediately.

Makes 2 breakfast, brunch or luncheon servings.