Breakfast in Bed – Eggs Benedict

Eggs Benedict 8

Post by Alison Hein.

Preparing Eggs Benedict is not difficult; rather, it’s a little complicated. Too many things are happening at once. Should I worry about my muffins toasting or my eggs poaching? My bacon browning or my Hollandaise emulsifying? Well, the sad truth is, all these things must be tended if you want to have your muffins crisped, your eggs gooey, your bacon browned and your sauce hot, all at the same time.

This is the occasion to ensure your “mis en place” is well-executed. Assemble your ingredients, gather your pots and pans, perhaps enlist an assistant. Then toast, boil, brown and drizzle your way to a worry-free breakfast in bed.

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2 English muffins
4 eggs
4 slices Canadian bacon
Hollandaise sauce (recipe below)
Fresh parsley, for garnish


Split muffins in half and place in toaster. Toast when other preparation is completed.

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Eggs should be as fresh as possible for perfect poaching. To poach eggs, fill a heavy saucepan with enough water to cover eggs (3 to 4 inches) and heat until very hot and simmering, but not boiling. Break eggs into individual small dishes. Or you can use an egg poacher. Carefully pour the first egg into the simmering water. Immediately use a wooden spoon to wrap the cooking white around the egg yolk to prevent the white from feathering. Repeat the process with the remaining eggs, and cook for about four minutes, until the white is firm but the yolk is still soft. Remove from pan with a slotted spoon and drain. Trim edges if necessary.

While eggs are poaching, heat a small pan over medium heat. Add Canadian bacon and cook until warmed through and slightly browned.

To assemble, place two muffin halves on each of two plates. Place a slice of Canadian bacon on each muffin half. Then top each with a poached egg and drizzle with Hollandaise sauce. Garnish with fresh parsley and serve immediately.

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Makes 2 servings.

Hollandaise Sauce

4 egg yolks
1 ½ teaspoons fresh-squeezed lemon juice
½ cup (1 stick) butter, bubbling hot
Pinch of cayenne pepper


Melt the butter in a small saucepan until it is bubbling hot.  While butter is heating, combine egg yolks and lemon juice in a food processor with a couple of quick pulses. With food processor on, slowly stream in the hot butter until Hollandaise emulsifies. Add a pinch of cayenne pepper and pulse the Hollandaise one more time to combine.

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