This is a straightforward recipe. There is no need for double boiling; the sauce can simply be combined in a blender. Prepare eggs with sauce and serve them with Canadian bacon or Serrano ham over hot buttered English muffins.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 2 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 slices Canadian bacon
- 1 teaspoon white vinegar
- 4 eggs
- 1 cup butter
- 3 egg yolks
- 1 tablespoon heavy cream
- 1 dash ground cayenne pepper
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 4 English muffins, split and toasted
Instructions
- In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
- Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
- Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
- In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
- Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Nutrition Facts
| Calories | 690 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 475 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 33 g |
| Sodium | 1120 mg |
| Sugars | 1 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is quick and easy. I had all the ingredients on hand except for the heavy cream but used milk instead and it blended beautifully. When I make it again, I will use unsalted butter for the hollandaise sauce or leave out the salt.
Less time consuming!!
Making this for two so I made 1/3 pf the amounts listed, and I added a small anount of starch as it was too runny. Great flavor!
This was terrible. Everything congealed in the blender and then it was a runny mess. It was also too salty.
my first poached eggs and hollandaise sauce – the first egg was not great as the albumen drifted away but the second egg was good with a perfect yolk – I used a double boiler for the sauce and not a food processor – need care to not have the yolks scramble – I substituted smoked salmon for the Canadian bacon and am glad I did, fantastic addition – overall, a solid first attempt
Skipped the heavy cream but otherwise made as directed and it was delicious!! As always, making eggs benedict makes a mess but it is worth it!
Excellent! Just follow the recipe. Can’t go wrong…
Much easier than. Using a double boiler. I didn’t have cream but while milk works too. I will use this again
So easy and looks quite beautiful! Tastes amazing !
Pretty good overall, but the hollandaise came out with a very strong butter taste. I’ll reduce the amount of butter next time and maybe put a little heavy cream in it.
very good
Easy and very tasty.. glad I tried it.
I will omit the salt next time (the sauce was a tad too salty for me), but otherwise this was a hit!
While the basics of the concept were good, the sauce turned out awful. I make eggs Benedict every year for my husband’s birthday with smoked salmon but I usually use Julia Child’s recipe from French cooking. This year I’m moving and my book was packed so I decided to give this a go and the sauce was very thin, tasteless and didn’t come together well. Very disappointed
I think the food processor / blender is not the way to go with this one. Too much air forced into the eggs, it congealed and then quickly fell apart once it hit the plate. The taste wasn’t bad, but if you’re looking for something to present for a gathering, this isn’t the method to pick.
We did this poor-man’s style since it was off the cuff and I was missing C-bacon and E-muffs. Turned out fine with toast and regular bacon.
Hollindase was very good, made it with my blender and dribbled in hot butter/lemon. Served with has brown instead of muffins.
I tried this recipe with coconut milk (full fat from a can) and it worked great! I would reduce the salt by at least half though–it was WAY salty. I ended up adding more coconut milk to reduce the salty flavor. But if you’re looking to make it dairy-free, it works really well!
Horrible recipe. Too buttery.
As written, it turns out bland. I added extra cayenne. The bigger problem is that it’s super runny I’m thinking one just has to do the slow double-boiler method to make proper hollandaise.
First time making eggs Benedict! It was perfect! Thanks for the recipe!