Classic eggs Benedict with hollandaise

(16 ratings)

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Waldorf Eggs Benedict
Waldorf Eggs Benedict
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Try this classic eggs Benedict brunch recipe - it's much healthier than a fry up!


For the hollandaise sauce:

  • 2 large egg yolks
  • 2tsp freshly squeezed lemon juice
  • 1 cup (8 ounces) melted butter
  • Pinch of salt
  • Pinch of cayenne
  • 12 slices (1/8 inch thick) Canadian-style bacon

For the eggs:

  • 3tbsp white vinegar
  • 12 eggs (at room temperature)
  • 6 English muffins, split with a fork


  1. To prepare the sauce: Bring a saucepan of water to a simmer. In a non-reactive bowl, whisk together the egg yolks, lemon juice, and tablespoon of water. Place the bowl over the saucepan, making sure the bowl is not touching the water, and continue to whisk vigorously until ribbons form; be careful not to overheat the yolks or they will scramble. Remove the bowl and slowly drizzle in the melted butter, continuing to whisk until the butter is absorbed into the mixture. Add the salt and cayenne. Transfer to a ceramic serving bowl and keep on a warm place on the stove for up to 1 hour.
  2. Place the split muffins on a large cookie sheet and toast under the broiler until golden brown. Transfer the toasted muffins to warm serving plates and place one slice of the bacon on each muffin half. Place a poached egg on top of the bacon and spoon the hollandaise over each egg.

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