Eggs Benedict

by Shawnda on February 23, 2009

in Breakfast,Eggs Benedict

Eggs Benedict

My husband and I didn’t always agree on food stuffs. He would have described my food choices as fancy (like fruit in salad), weird (like fruit in salad), or unappetizing (like fruit or salad). I would have described his as boring and plain.

There was clearly some hidden potential there because my husband’s idea of the perfect breakfast is homemade Eggs Benedict. And mine is a Chick-fil-A Chicken Biscuit :)

I first had Eggs Benedict at the New Orleans institution, Brennan’s. It was the day after my 21st or 22nd birthday… celebrating in New Orleans being a teeny factor in why I don’t remember exactly. (Hand Grenade, anyone?) Aaaah, the memories… and the lack of. Back to Eggs Benedict.

Eggs Benedict

Super simple. This is how pure heaven stacks up, from the bottom: a toasted English muffin half, a grilled slice of Canadian Bacon, and a poached egg, all topped with Hollandaise Sauce.

Hollandaise Sauce

No Eggs Benedict is complete without a generous spoonful of rich, velvety hollandaise sauce.


  • 3 large egg yolks
  • 1 Tbsp water
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • 1 stick unsalted butter, melted
  • Sea salt


  1. In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  2. Remove from heat, and stir in lemon juice.
  3. Slowly whisk in melted butter until thickened. Season with salt.
  4. Serve sauce immediately*, or keep warm over very gently simmering water, whisking occasionally.
  5. * Contrary to what I'd previously learned/heard, you can make Hollandaise ahead of time. The Hollandaise from Sunday night's breakfast-for-dinner Eggs Benedict reheated perfectly for Monday morning's breakfast-for-breakfast Eggs Benedict. I stored the sauce in a double-wrapped bowl - plastic wrap pressed to the surface and plastic wrapped covering the top of the bowl. In the morning, I placed the bowl over a double boiler and stirred until warmed and smooth.


Yields: ~1 cup

Adapted from Martha Stewart Living

Estimated time: 10 minutes

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