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Easy Eggs Benedict


This simple recipe for eggs benedict makes the perfect Sunday brunch meal.

  • Servings: 2


  • Hollandaise Sauce for Eggs Benedict
  • 1/4 pound Canadian bacon (8 slices)
  • 4 large eggs
  • 2 English muffins, split in half, toasted
  • 2 slices white bread, for draining
  • Coarse salt and freshly ground pepper
  • Snipped chives, for garnish


  1. Prepare hollandaise sauce, and set aside, keeping warm.

  2. Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.

  3. Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.

  4. Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.

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