Eggs Benedict

One of my all time favorite room service breakfasts is Eggs Benedict.  I don’t think I’d ever had it until I started working for Doc.  I usually tried to stick to healthier offerings but after 10 years plus of the same rotation of breakfasts, I finally decided to try it.  I don’t remember where I was but I was hooked.  I don’t think I’ve ever had a bad Eggs Benedict.  I mean – how hard can it be to ruin?  Even if you use a quickie Hollandaise sauce (Knorr – I know, I know…but in my defense I was at the grocery store, had forgotten to look up the ingredients for Hollandaise so defaulted to a packet of Knorr), it’s still pretty easy to make, right?

I just looked up the recipe for a highly-rated Hollandaise sauce.  It’s enough to make my cholesterol rise several points.  I think I’ll stick to Knorr for now but add a bit of more lemon juice to it.  I felt it lacked that citrus bite that I love about Eggs Benedict.  Here is the artery-clogging recipe for Hollandaise sauce and Eggs Benedict as seen on the foodnetwork.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzlein the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.


  • 8 slices Canadian bacon
  • 4 English muffins, split
  • 2 teaspoons white vinegar (I used rice wine vinegar)
  • 8 eggs
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe above
  • Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.  (I used my George Foreman grill for both the Canadian Bacon – expensive stuff, btw! – and the English muffins.)

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.*

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

*that’s not the method I followed.  Here is the method I followed:

My little Sprite seems to have followed in my footsteps.  She ate 2 of them the morning I made them!


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