eggs benedict


2 English muffins, split

4 slices Canadian bacon

1 tablespoons unsalted butter

chopped chives and/or chopped parsley

salt and coarsely ground black pepper


6 tablespoons unsalted butter, softened (make sure the butter is very soft)

3 large egg yolks

¼ cup boiling water

1 teaspoons lemon juice

⅛ teaspoon cayenne pepper (or less)


4 eggs




A Little Later

Gather tools, spices, lemon juice and chop herbs

  1. You need a double boiler, large sauté pan for eggs, fine mesh strainer, instant-read thermometer, toaster, etc.


Cook Canadian bacon

  1. If you want to remove up to 50% of the phosphorus and up to 80% of the sodium and potassium, you can place the Canadian bacon in 2 cups boiling water for 5 minutes. (This step can be skipped.)
  2. Cook Canadian bacon in a medium skillet over medium–high heat until golden brown about 6 minutes.


Prep eggs for poaching (need a fine mesh strainer):

  1. Carefully break 1 egg into a small bowl and then tip into a fine mesh strainer.
  2. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through.


Prepare hollandaise (need instant-read thermometer and double boiler):

  1. Whisk softened butter and egg yolks together in large heat-resistant bowl set over medium saucepan with ½ inch of barely simmering water (don’t let bowl touch water) until mixture is smooth and homogeneous.
  2. Slowly add ¼ cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes.
  3. Remove from heat and stir in lemon juice and cayenne.


Toast English muffins:

  1. Toast until crisp and golden brown.
  2. Place two English muffin halves on a plate and butter generously.


Poach Eggs:

  1. Bring a medium pot of water to a simmer and then reduce heat until it is barely quivering – registering 180 to 190°F on an instant-read thermometer.
  2. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set.
  3. Repeat straining and tipping with remaining eggs.
  4. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
  5. Carefully lift eggs from pot with a slotted spoon. Serve immediately.



  1. Top each half with a slice of Canadian bacon and top with a poached egg.
  2. Spoon hollandaise sauce over and sprinkle with chives and/or parsley.

Add salt and pepper to taste.