Eggs Benedict

This delicious recipe for eggs benedict is courtesy of Josh Eden.

  • Servings: 4
Eggs Benedict

Source: The Martha Stewart Show, February Winter 2008


  • 1 cup white-wine vinegar
  • 8 large eggs
  • 8 slices Canadian bacon (1/4 inch each)
  • 4 English muffins, split and toasted
  • Hollandaise
  • 2 tablespoons chopped fresh chives, for serving
  • Roasted Potatoes, for serving


  1. In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.

  2. Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.

  3. Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.

  4. Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.


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