Classic Eggs Benedict

Yields: 2 Servings

Classic Eggs Benedict

Most Sunday mornings, around 10:30 AM at our lakehouse, Bloody Marys are flowing and preparations for Eggs Benedict have begun. We usually have several guests over to join us for breakfast and discuss the night before. What a great tradition!

  • 4 Eggs
  • 1 cups White vinegar
  • Water
  • 1 teaspoons Salt
  • 4 slices Canadian bacon
  • 2 Egg yolks
  • 1 1/4 tablespoons Lemon juice
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cayenne pepper
  • 1 sticks Real butter
  1. First, have a Bloody Mary.
  2. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl.
  3. Place that bowl in a larger bowl of lukewarm water.
  4. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuring cup.
  5. Have another Bloody Mary. Fill a large skillet halfway with water, the vinegar and the salt.
  6. Bring to almost a boil.
  7. In another skillet lightly grill the Canadian Bacon.
  8. Keep warm, but do not dry out.
  9. Butter the English Muffins and get ready to toast.
  10. Have one more Blooddy Marrry. Empty the egg yolk mixture into a blender.
  11. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering.
  12. Melt butter in microwave until hot, about a minute.
  13. Run blender on high and slowly add the melted butter.
  14. Sauce will thicken.
  15. Gently crack and drop each egg into the water in the skillet.
  16. Poach for about 2 minutes (you want the yolks to be runny). To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon.
  17. Cover with Hollandaise Sauce.
  18. Serve with cheese grits, a grilled tomato, assorted fruit chunks, more Bloody Mary..


  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big