Classic Eggs Benedict

Eggs Benedict
Eggs Benedict. Angie Norwood Browne/ StockFood Creative/Getty Images
  • 38 mins
  • Prep: 20 mins,
  • Cook: 18 mins
  • Yield: 6 Servings
Ratings (5)

Eggs Benedict is a dish of English muffins topped with a round of Canadian bacon or thin slices of ham along with poached eggs and hollandaise sauce. Though it sounds simple, the hollandaise sauce makes it an extra-special dish. 

The dish purportedly originated in Manhattan's Delmonico's Restaurant. It was supposedly named after a regular customer, a Mrs. LeGrand Benedict.

What You'll Need

  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham or Canadian bacon
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered

How to Make It

  1. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, whisking constantly until the butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.
  1. Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.
  2. While the ham is under the broiler, pour about 3 inches of water into a large skillet. Add  2 teaspoons of white vinegar; bring the water to the boiling point.
  3. Break the eggs, one at a time, into a cup. Carefully slip the eggs into the water.
  4. Simmer the eggs over low heat, while basting with the water, for 3 to 4 minutes or until set and the yolks are done as desired. Remove with slotted spoon; drain. 
  5. On warm serving plates, place toasted English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.

You Might Also Like

How to Poach an Egg

Simple Shirred Eggs with Cheddar Cheese

Family Style Bacon and Egg Bake 


Our Best Breakfast Egg Recipes

Top 10 Deviled Egg Recipes

Nutritional Guidelines (per serving)
Calories 400
Total Fat 24 g
Saturated Fat 12 g
Unsaturated Fat 8 g
Cholesterol 321 mg
Sodium 457 mg
Carbohydrates 30 g
Dietary Fiber 3 g
Protein 16 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)