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Eggs Benedict

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

  • servings: 2

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Ingredients

  • Hollandaise Sauce
  • 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

Directions

  1. Step 1

    Prepare hollandaise sauce, and set aside, keeping warm.

  2. Step 2

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

  3. Step 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. Step 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.

Source
Martha Stewart Living Television

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