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Eggs Benedict


Relatively lean Canadian bacon is essential to the brunch classic Eggs Benedict.

  • Yield: Makes 8

Source: Martha Stewart Living, September 2000


  • 1 tablespoon white vinegar
  • 8 large eggs
  • Hollandaise Sauce
  • 1/2 pound (16 slices) Canadian bacon
  • 4 English muffins, split in half, toasted


  1. Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.

  2. When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.

  3. Prepare the hollandaise sauce, and set aside, keeping it warm.

  4. Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.

Reviews Add a comment

  • SaraBear78
    25 AUG, 2013
    The hollendaise sauce tasted a tiny bit on the salty side but I thought it was really good =)
  • Rebeccalee86
    24 APR, 2013
    Oh, I love egg Benedict !! As a Chinese in Penang, I never come across it until we went to Toronto 20 years old !! Hilton hotel served the best ( to me ) Egg Benedict, I ate 2 each day during the breakfast time !! It had 1 slice of cheese and it is almost slightly grilled to golden and it like melting away !! Thanks for the recipe and I will try it !! Actually I don't know the name until I saw your photo !! Thanks.
  • WillisOldham
    12 MAR, 2012
    A dry bite of frozen waffle.