The smooth, very tasty and rich Hollandaise sauce is the secret of this Eggs Benedict recipe. I have been making this Eggs Benedict recipe since I first got out of college and couldn’t afford to be eating breakfast out. I have always been a fan of this dish since I was a little lad. It is a very inexpensive meal to make and, even though it seems very labor intensive, is actually quite easy to make. In this article, I will break it all down for you so you understand the easy way to make Eggs Benedict.

Eggs Benedict Recipe

Here is the ingredients you’ll need for the Eggs Benedict recipe. All of these items can be found in a grocery store. A little side note to make is that I have tried using spreads other than butter for the sauce, but it doesn’t taste as good.

• Stick of butter
• 3 large egg yolks
• 3 Tablespoons of water
• 1 Tablespoon of fresh lemon juice
• 3 dashes of cayenne
• English Muffins
• Canadian Bacon
• Eggs for poaching
• Paprika

How to Make Eggs Benedict Recipe

This is a very easy Eggs Benedict recipe to make but is a little labor intensive due to the many elements involved. But the final product is so delicious that you will keep making it over and over again.

The first thing we need to do for this Eggs Benedict recipe is to make the Hollandaise sauce. This task seems difficult at first glance, but it’s really easy once you have done it. First off, you need a double boiler. If you don’t have one, don’t worry. I’ve seen many a chef just use a metal bowl over a pot of water. Either way is just fine. Now, what you want to do is to take the three eggs and separate the yolks from the whites, keeping the egg yolks for the sauce. To do this, simply crack the egg in half, without breaking the yolk, and move the egg back and forth between the two shell in order to get rid of the whites. Then, take the yolks and throw it in the bowl. Next for the Eggs Benedict recipe we want to add the water. Then we turn on the stove and heat the water in the pot. But don’t let it boil! Just a nice simmer to heat up the bowl with the yolks and water in it. As this is happening, stir with a wire whisk or metal spatula. Keep stirring and don’t walk away from it. This is an important part of the Eggs Benedict recipe because by letting it rest it will cook too much. We want it to thicken gradually. This will take ten minutes or so. In the mean time, take the lemon juice and zap it in the microwave for a minute to heat it up a bit. Also, take the butter and heat that for a minute to get it to melt. Once the yolks and water have thickened, add the lemon juice. Keep stirring until it thickens. Then, remove it from the heat. Now we take the butter and gradually add it to the bowl. Start off with only a tiny amount and stir until it is incorporated. Then add a little more and repeat. REMEMBER…only a little bit at a time or the sauce will separate. Once all the butter is mixed in, add the cayenne pepper and you are done with the sauce for the Eggs Benedict recipe. To keep it warm, place it back on the double boiler or in the warm water. But don’t have the stove turned on.

The next step for this Eggs Benedict recipe is to poach the eggs. I do it simple by using the three egg poacher you can get at several stores. I use cooking spray on the bottom to keep them from sticking. Cook to your liking…I cook my eggs for three minutes.

The last step in this Eggs Benedict recipe is to put it all together. I toast my English muffins and also heat the Canadian bacon for ten seconds before putting it together. Lay the English muffin on the plate, add the Canadian Bacon, one of the poached eggs and then put on as much Hollandaise sauce as you want, which is the liberal part of this Eggs Benedict recipe. Sprinkle with paprika and you’re good to go!

Eggs Benedict Recipe Addition

So now that you have made this Eggs Benedict recipe, let’s talk about what is a necessary addition. Whenever you make this Eggs Benedict recipe, you have to have hash browns. Why you ask? In the words of my step-father, “just because!” Actually, it makes a good side dish and is delicious to put leftover Hollandaise sauce on. Just my two cents worth.

Like I said in the beginning of this article, this Eggs Benedict recipe is very simple to make, but is a bit overwhelming the first time around. You have to learn to time things well in order to have everything warm for serving. But only practice will make it perfect. But this is the easiest Eggs Benedict recipe and is sure to be your favorite breakfast item for years and years.