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Eggs Benedict


Serves 4
Cook time: 35 minutes

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  • 4 Egg yolks
  • 3 1/2 tbs lemon juice
  • 1 pinch of white pepper (can substitute black pepper, just use less and it will show in the hollandaise sauce)
  • 1/8 tsp Worcestershire sauce
  • 1 Tbs water
  • 1 cup butter, melted
  • 1/4 tsp salt
  • 8 eggs
  • 1 tsp distilled white vinegar
  • 8 strips canadian-style bacon
  • 4 english muffins, split
  • 2 tbs butter, softened


Cooking time 35mins
Adapted from


Step 1

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer, In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, worcestershire sauce, and 1 tbs water.

2. Add the melted butter to egg yolk mixture 1 or 2 tbs at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3. Preheat oven on broiler setting. To Poach Etts: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. (toasting will not take long, you will want them to still be a little soft)

5. Spread toasted muffins with softened butter, and top each one with a slice (or two) of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. optional--Sprinkle with chopped chives and serve immediately.

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