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Eggs Benedict

I love eggs benedict and wanted to learn to make them myself. After our International travels and having poached eggs every morning, I wanted to make those and do it right. This recipe can be a little tricky and there are a lot of different parts.

Here is how you layer your food.

Bottom: Bread - English Muffin, Croissant, your choice - toasted

Next: Bacon - cooked

Next: Asparagus - steamed. This layer is optional, but I like some freshness and it adds a nice color

Top 2 layers: Poached egg with Hollandaise sauce

I will break this down to the order you want to cook things so everything comes out warm. But, let's start with the ingredients first.


Bread - English muffin, croissant, your choice. This is usually made with an English muffin.

Bacon - Cooked 2 - 4 slices per dish

Asparagus - 3 - 5 spears per dish

1 Egg - poached

Hollandaise Sauce Ingredients:

2 Egg Yolks

1/2 Cup Firm Butter

1 Tablespoon Lemon Juice

Step 1:

Cook your bacon with your preferred method. While bacon is cooking, separate yolks from 3 eggs. Toast your bread.

Step 2:

Make Hollandaise sauce.

Directions: A) In 1 1/2 quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.

B) Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.

C) Turn off the stove and put a lid on the sauce (to keep it warm until ready to use).

Cover your toasted bread & bacon to keep them warm while you finish. Now you're ready to poach your egg.

Step 3:

Poached Egg - Ingredients:

1 egg

1 teaspoon salt

2 teaspoons white vinegar

1" - 2" water


In another small saucepan (or medium if you don't have another one), put in about 1 - 2 inches of water. Add salt and vinegar. Bring to a boil.

While water is coming to a boil, crack your egg and put it in a ramekin or small glass bowl.

Stir your boiling water with a wooden spoon creating a whirlpool.

Slide your egg into the water. Getting it close to the surface so it gently slides.

Put a lid on the saucepan and turn off the heat.

Cook 4 minutes.

After 4 minutes, use a slotted spoon to bring out the egg.

*For multiple eggs use a 12" skillet and fill with 1 - 2 inches water. Crack each egg into a separate ramekin or bowl.

Slide into pan in a clock method. 1 egg at 12:00, 1 at 3:00, one at 6:00 and 1 at 9:00.

Step 4:

While your egg is cooking (during the 4 minute cook time) steam some asparagus in the microwave for 1 minute. Place asparagus on bread and bacon.

Step 5:

Take your poached egg out of the pan and put it directly on your layered bread, bacon & asparagus. Your egg should have a thick runny yolk when you cut into it.

Step 6:

Top with Hollandaise sauce from the stove and enjoy!

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