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Eggs Benedict

Christine Riddell

For Brunch


Published on

10 minutes to prepare and 15 minutes to cook

Serves 4


wonderful brunch item, fast method for making Hollandaise sauce as well. Use bacon or ham as you wish, this one I used bacon..mmm bacon :)

I make my sauce in a blender, you can use the stove top method but that takes about 20 minutes, you can make the same quality and textured sauce in a blender in about 2 minutes.


4 English Muffins lightly toasted
8 eggs for poaching
cooked bacon or ham
2 tbsp white vinegar

Hollandaise Sauce
1/2 lb of melted butter
6 egg yolks
2 tsp lemon juice
pinch of white pepper (use black if you like but it shows up in the sauce white is hidden)


Step 1 Get a pot of water on the stove and add vinegar to the water bring to a boil, reduce heat to a simmer and drop in your whole eggs gently, poach until done to your liking.. could be 2 mins to 5 depending on how well you like your eggs done.
Split in half then lightly toast your English muffins, place either cooked bacon or ham on the English muffin
Add one poached egg to each muffin

While eggs are poaching make your sauce

Sauce: Mix egg yolks, lemon juice, and pepper in the blender.

melt 1/2 lb of salted butter in a pot or microwave, do not boil just heat till melted.

Turn on blender and slowly stream the butter into the egg mixture in the blender, blend till all butter is absorbed. Pour sauce over eggs and serve immediately.


NOTE: Hollandaise sauce does not keep you must use it all when you make it.


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